Secondi Piatti: Meat, Fish, Eggs, Cheese Starters

Fresh Stuffed Tomatoes

Summer is sometimes hard to stand: scorching heat in the air and if it feels so much like living in an oven mostly indoor, who would ever feel like turning on even only the stovetop?
This is when fresh, juicy tomatoes come in handy, ready in few mins.


Serves: 4 | Preparation time: 15-20 mins + 20 mins rest time in the fridge

  • Tomatoes, medium sized: 8
  • Tinned tuna in olive oil: 300 g 
  • Fresh spreadable cheese: 200 g
  • Basil: about 8-10 leaves, chopped
  • Mint: about 3-4 leaves, chopped
  • Anchovy fillets desalted: 4 
  • Lemon zest, to taste
  • Capers, desalted: 1 tbsp
  • Salt: to taste
  • Extra Virgin Olive Oil: to taste

Method

Tip: Make sure that your tomatoes are slightly ripe: they should be of a rich red colour and firm to the touch. 

Cut the top part of each tomato, remove pulp with a spoon, set all aside. Place tomatoes upside down on a cold baking tray, leave them to lose some of their water. 

Drain tuna, tap anchovies with kitchen paper to get rid of most of its salt and cut them into small pieces, mix it in a bowl with spreadable cheese, chopped basil and mint leaves, and lemon zest.

Keep stirring and gradually also sdd tomatoes’ pulp and desalted capers.

A pinch of salt into each empty tomatoes, then stuff them with the creamy mixture just prepared, making sure to fill them up to the brim, a drizzle of EVOO. Cover each tomato’s own top and leave them to rest in the fridge for about 20 minutes before serving.

 

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