Sicilian Stuffed Tomatoes

Here is the recipe for Sicilian stuffed tomatoes, a simple but very tasty dish. Ideally, it should be served as an appetizer or side dish.

Ingredients

• 4 ripe but firm tomatoes
• 100 g of breadcrumbs
• 2 salted anchovies, rinsed and chopped (optional)
• 50 g of salted capers, rinsed and chopped
• 2 cloves of garlic, chopped
• A bunch of parsley, chopped
• Dried oregano to taste
• 4 tablespoons of grated pecorino cheese (optional)
• 4 tablespoons of extra virgin olive oil
• Salt and pepper to taste

Preparation

1. Start by washing the tomatoes, cutting the “cap” and with a teaspoon hollow them out of their pulp. Lightly salt the inside and place them upside down on a plate to drain.
2. In the meantime, in a bowl, mix the breadcrumbs with the anchovies, capers, garlic, parsley, and a pinch of oregano. Add the pecorino if you decide to use it, and season with salt and pepper to taste.
3. Fill the tomatoes with the prepared mixture, then drizzle a thread of oil over each.
4. Arrange the tomatoes in a slightly oiled baking dish and replace the “caps”.
5. Bake in a preheated oven at 180 °C (356 °F) for about 20 minutes or until the surface of the tomatoes is golden and crunchy.

Curiosity

Sicilian cuisine is particularly rich in dishes that celebrate tomatoes in all their forms. Sicilian stuffed tomatoes are distinguished by their aromatic filling and the strong taste given by anchovies and capers, ingredients very present in the gastronomy of the island.

Remember that you can customize the filling by adding elements such as chopped olives, pine nuts, or other ingredients to your liking. Buon appetito!