| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Vegetables | 1 | Servings | |
INGREDIENTS
| 4 | Tomatoes; large | |
| 2 | Bread slices;whole wheat | |
| 8 | Anchovies | |
| 1/2 | ts | Oil from anchovies |
| 1/3 | c | Parmesan cheese; reserve 2 |
| 1 | ds | Pepper |
INSTRUCTIONS
Preheat oven to 375F. Choose large, attractive tomatoes. Scoop out tomato centres carefully, leaving bottoms intact. Set aside inside of tomatoes. Toast bread and cut into 1/2" cubes. Pour oil from anchovies on bread cubes. Mash anchovies or mince into fine pieces. Mix anchovies, bread cubes and inside of tomatoes. Add parmesan cheese to mixture (this will prevent it from getting too wet inside tomatoes). Spoon mixture into hollowed out tomatoes. Sprinkle 2 tbsp of reserved parmesan on top of tomatoes. Put in 8" square cake pan. Carefully pour in 1/2 inch water around tomatoes. Bake 30 minutes in a preheated 375F oven. Serves: 4 served this to my future husband when we were both living in a o-op apt downtown. Another neighbour had been bringing him brownies, gave him my stuffed tomatoes. Fortunately, my husband wasn't (and) sn't a dessert lover, he preferred my tomatoes! e flavour of anchovies is not evident in this recipe and ven 'anchovy haters' will enjoy it. Source: Mom From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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