Stuffed Tomatoes

40 min
0 People
40 min
INGREDIENTS for 0 people
  • 7 oz yellow pepper
  • 4 oz Parmigiano Reggiano cheese , sliced
  • 6 tomatoes
  • 4 slices sandwich bread
  • 1 fillet anchovies
  • green olive
  • garlic
  • tarragon
  • Extra Virgin Olive Oil
  • salt and pepper

Cut the tomatoes in half, horizontally. Remove the seeds, sprinkle with salt and turn upside down to drain. Dice the pepper and sauté it in a pan with a little olive oil, a peeled garlic cloves, salt and pepper. Then add 6 pitted olives, minced tarragon and ground, crust less sandwich bread. Mix and let the bread brown a bit. Then remove from the heat and let cook. Then stuff the tomatoes with the bread crumbs. Drizzle with a little oil and bake in a 500°F oven for about 10 minutes. Remove from the oven and garnish with a couple of anchovy fillets. The tomatoes can be served both hot and at room temperature.

Side dishes
Would you like to be updated about the gourmet world news? Sign up.
become a Master of pasta
Find out more