Subj : Baked Tomatoes Bari Style Stuffed With Capers And Anchovies
To   : All
From : Ben Collver
Date : Mon Apr 29 2024 09:09:46

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Baked Tomatoes Bari-Style Stuffed With Capers And Anchovi
 Categories: Italian
      Yield: 4 Servings
 
      8 md Fresh; ripe, firm round
           -tomatoes
      4 tb Extra-virgin olive oil; plus
           -a little for smearing the
           -baking dish
     75 g  Onion; chopped
      6    Flat anchovy fillets;
           -chopped to a pulp
     45 g  Fine; dry, unflavored
           -breadcrumbs
      1 tb Capers; drained or rinsed if
           -packed in salt, chopped
    1/2 ts Oregano; chopped
      2 tb Parsley; chopped
           Salt
           Black pepper; freshly ground
 
  Turn on the oven to 200°C / 400°F.
  
  Wash the tomatoes. Using a serrated knife or sharp paring knife,
  slice the top of each tomato, but do not cut it off completely: leave
  one end still connected to the bottom by the skin so that it will
  function as a lid, with the skin its hinge. Using a spoon, hollow out
  the tomato bottoms, removing the seeds and core. Place the tomatoes
  in a colander, turning them cut side facing down, to let all the
  juices drain away.
  
  Put 3 tb of olive oil and all the chopped onion in a small frying
  pan, turn on the heat to medium high, and cook the onion, stirring
  from time to time, until it goldens.
  
  Turn down the heat to very low and add the chopped anchovies to the
  pan, stirring with a wooden spoon until they dissolve.
  
  Transfer the contents of the pan to a small mixing bowl, add the
  breadcrumbs, chopped capers, oregano, and parsley. Turn over all the
  ingredients to blend them into a uniform mixture. Taste and correct
  for salt, taking into account that the tomatoes have not been salted,
  and add several grindings of pepper. Stir thoroughly once again.
  
  Retrieve the tomatoes from the colander, stuff them with the anchovy
  and caper mixture, drizzle over it the remaining 1 tb of oil, and
  close the tomatoes with their own tops.
  
  Thinly smear the bottom of a baking dish with olive oil, put in the
  tomatoes, and bake in the upper half of the preheated oven for 30 to
  40 minutes. Serve lukewarm or at room temperature. Do not refrigerate
  before serving.
  
  Recipe by Marcella Cucina by Marcella Hazan, 1997
 
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