Pomidoro alla Siciliana
Tomatoes, one kilo
Sea Salt
Virgin Olive Oil
Onions, finely chopped about a quarter cup
Garlic, finley chopped two cloves
Bread crumbs from two slices of Italian or French bread
Anchovy filets, four, rinsed, dried and finely chopped
Tuna Fish, in olive oil about 250 grams chopped
Basil, about three tablespoons, chopped
Capers, washed and dried, about two tablespoons
Olives, six finely chopped
Chopped parsley for garnish
Oven, preheated to 375F
- Cut the tops (about a quarter inch) off of the meatiest tomatoes you can find and scoop them out leaving them hollow.
- Salt the insides and turn them upside down over paper towels to drain them.
- In large skillet heat the onions and garlic in th eolive oil until the onioins are translucent.
- Stir in the bread crumbs, anchovy and tuna, stirring consistently for about two minutes.
- Remove the skillet from the heat and add the basil, capers and olives. Make sure it isn't too dry. If necessary add a bit more olive oil.
- Spoon the stuffing into the tomato shells.
- Arrange the tomatoes in a shallow baking dish and bake them for about thirty minutes until they are tender and not limp.
