adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Roasted tomatoes with Italian flavours
Roasted tomatoes with Italian flavours
0 Likes
Prep Time:
Cook Time:
Pair these flavorful stuffed tomatoes with grilled fish, lamb, or steak alongside a refreshing bitter green salad for a perfect summer feast.
Ingredients:
  • 8 large (175g each) truss tomatoes
  • 1/2 red capsicum, chargrilled, peeled, thinly sliced
  • 8 anchovies in extra virgin olive oil, drained, halved
  • 40.00 ml salted capers, rinsed, drained
  • 12 kalamata olives, halved, pitted
  • 50g mini Roma tomatoes or yellow teardrop tomatoes, quartered
  • 50g small grape tomatoes
  • 1 large clove garlic, halved, thinly sliced
  • 40.00 ml torn basil leaves
  • 150g day-old rustic-style bread
  • 60g provolone or pecorino, finely chopped
  • Extra virgin olive oil, to drizzle
Instructions:
  • Separate the tomatoes with stalks attached by snipping them, then halve them. Remove and discard the seeds and center membrane. Sprinkle 1 teaspoon of sea salt over the hollows, place them cut-side down on a plate, and let sit for 20 minutes to extract excess moisture.
  • Preheat oven to 200°C. Arrange tomato halves in a roasting pan, cut-side up. Stuff with capsicum, anchovies, capers, olives, garlic, and basil leaves. Tear bread into small pieces and add to the pan. Sprinkle with provolone, drizzle with olive oil, and season with salt and pepper. Bake covered for 15 minutes, then uncover and bake for another 15 minutes until tomatoes are tender and bread is golden. Serve warm or at room temperature, drizzled with extra olive oil.

Similar Recipes