Sicilian-Style Tomatoes (Recipe)

Ingredients

4 firm, medium-size ripe tomatoes

Salt

4 anchovy fillets (optional)

2 tbsp olive oil, plus extra for drizzling

15g (1/2 oz) finely chopped onions

1/2 tsp finely chopped garlic

225g (7 oz) tin tuna (preferably Italian style, packed in olive oil), broken into small pieces

1 1/2 tbsp finely chopped fresh flatleaf parsley

1 tbsp capers, thoroughly washed and drained

6 black olives, finely chopped 

1/2 tbsp freshly grated Parmesan cheese

Fresh parsley, finely chopped for garnish

Steps

1.  Preheat the oven to 190°C, 375°F, gas mark 5.

2.  Slice about 6mm (1/4in) off the top of each tomato.  Using your index finger or a teaspoon, scoop out all the pulp and seeds, leaving a hollow shell.  Salt the insides of the tomatoes and turn them upside down over paper towels to drain.

3.  Drain the anchovy fillets, if using, and soak them in cold water for 10 minutes.  Pat the fillets dry, then chop them.

4.  Heat the oil in a medium-sized saute pan over medium heat.  Add the onions and the garlic, and cook until soft but not yet beginning to colour.  Stir in the anchovy fillets and tuna; cook for about 2 minutes, stirring frequently.  Remove the saute pan from the heat and add the chopped parsley, capers and olives.  Spoon the mixture into the hollowed tomatoes and sprinkle them with the Parmesan cheese and a drops of live oil.

5.  Arrange the stuffed tomatoes in a lightly oiled baking dish.  Bake for about 20 to 25 minutes, until they are tender and the cheese is golden brown.  Serve them hot or at room temperature and garnish with chopped parsley.

 From : Low-Carbo Cooking