Tomatoes Stuffed with Vegetables and Anchovies

⏳ Time

50 minutes

🥕 Ingredients

🍽️ Servings

Description

This can be a wonderful side dish for meat — beef or lamb grilled to perfection. It can also serve as a satisfying vegetarian dish on its own.

Ingredients

Tomatoes - 6 pieces
Spanish onions - 2 heads
Garlic - 8 cloves
Parsley - 1.8 oz
Mustard Greens - 1 tablespoon
Butter - 1.8 oz
Salted anchovies in oil - 6 pieces
White bread - 7.1 oz

Step by Step guide

Step 1

For six large tomatoes, cut off the tops and remove the seeds, taking care not to puncture the flesh of the tomatoes. Place the hollowed tomatoes in an oven preheated to 176°F for thirty minutes to lightly wither them and enhance their flavor.

Step 2

Meanwhile, finely chop the onion and garlic and sauté in butter until soft. Add the finely chopped parsley, minced anchovy fillets, mustard, and breadcrumbs made from white bread in a blender. Stir and cook for another two to three minutes.

Step 3

Remove the tomatoes from the oven, stuff them with the onion stew, preheat the oven to 392°F, and place the baking tray with the tomatoes back in for another ten minutes.