Anchovy & Parmesan Stuffed Tomatoes

These are essentially Caesar dressing in vegetable form. Ripe beefsteak tomatoes get scooped out and stuffed with a savory mash of toasted bread cubes, anchovies, and Parmesan cheese, then baked in a shallow water bath until the tomatoes soften and the filling crisps on top. Anchovy skeptics, this is the dish that’ll convert you. The fish doesn’t taste fishy, it just amplifies the umami of the cheese and tomato into something deeply, satisfyingly savory.

Use the oil from the anchovy can to season the bread cubes. It carries all the briny flavor of the anchovies and helps the bread absorb tomato juice without going limp. Without enough Parmesan, the filling can get waterlogged from the tomatoes, so don’t be shy with the cheese.

The water bath underneath keeps the tomato bottoms from scorching and helps cook the tomatoes through evenly. Serve alongside grilled fish, roast chicken, or as part of an antipasto spread.

Chef Tips

• Use ripe but firm beefsteaks. Overripe tomatoes collapse during baking.
• Salt the scooped-out tomato shells lightly and invert on a paper towel for 10 minutes to drain excess moisture.
• Toast the bread until it’s crisp all the way through. Soft bread turns the filling soggy.
• Reserve a few anchovies whole to drape across the top before baking for extra flavor and presentation.

Variations

• Stir 2 tablespoons chopped fresh basil or parsley into the filling for color and freshness.
• Add a clove of finely minced garlic to the bread mixture for extra punch.
• Substitute pecorino for Parmesan for a sharper, saltier finish.