Anchovy & Parmesan Stuffed Tomatoes
Anchovy and Parmesan Stuffed Tomatoes recipe
Yield
4 servingsPrep
15 minCook
30 minReady
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 |
beefsteak tomatoes
|
*
|
|
| 2 | slices |
bread
toasted |
|
| 8 |
anchovy fillets
|
*
|
|
|
Parmesan cheese
grated |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
beefsteak tomatoes
|
*
|
| 2 | each |
bread
toasted |
|
| 8 | each |
anchovy fillets
|
*
|
| 1 | x |
Parmesan cheese
grated |
*
|
Directions
Scoop out tomatoes carefully.
Toast bread and cut into 1-inch cubes.
Pour 2 teaspoon anchovy oil (from can) onto bread, mash anchovies and mix with bread cubes and inside of tomatoes.
Add lots of parmesan cheese (approx ¼ cup) to prevent mixture from getting too wet and soaking up too moisture from inside of tomatoes).
Stuff tomatoes with mixture. Sprinkle parmesan on top.
Put in square pan, surround with ½ inch water.
Bake 30 minutes at 375℉ (190℃).
