Stuffed cherry tomatoes2012-05-17
- Servings : 4-6
- Prep Time : 30m
- Cook Time : 50m
- Ready In : 1:30 h
This is a dish that represents perfectly the summer, it’s refreshing, very very mouthwatering and really easy, it takes a little time to prepare it though, but you can do it even the day before, so don’t worry, I assure you it’s really worth it, if you like the italian typical taste. You will also discover that is a super light, diet friendly dish.
Where I live, 30km north from Rome, the climate is quite perfect and even in early may you can have your dinner outside on the terrace, plus I’m very lucky because from spring to fall I can enjoy wonderful sunsets with a view on the old etruscan city of Cerveteri, it is really great!
This recipe is a perfect side dish for a barbecue, it goes well either with a steak, some sausages, and hamburger or with grilled fish.
I recommend to use only cherry tomatoes, because their size balances the flavors of the filling with the taste of the tomatoes and also, it keeps them from breaking apart.
If you use bigger ones, you will need more filling and this can cover all the delicate flavors of the roasted tomatoes.
Now let’s prepare them together!
- 500gr of cherry tomatoes
- 1 tbsp preserved capers
- 1 tbsp of olives
- 1 tbsp of parmigiano
- 1 garlic clove
- 4 tbsp of breadcrumbs
- 6/7 anchovies (in oil)
- salt and pepper to taste
- extra virgin olive oil
First we are going to prepare the filling. Ground the garlic or chop it very finely. With a kitchen paper remove the excess oil from the anchovies and chop them finely. Chop also the capers and the olives.
Preheat the oven at 220°C (400°F). In a bowl mix all the chopped ingredients and add the breadcrumbs and the parmigiano.
Wash the tomatoes and remove the upper part where the stem is attached. Empty the cherry tomatoes with a teaspoon gently, to avoid to break them. Put the inside of the tomatoes in the bowl with the rest of the ingredients.
Cover the baking tray with the parchment paper. Sprinkle a little salt on the empty tomatoes. Fill them with half a teaspoon each (the filling must not exceed the inside of the tomatoes, because while cooking the cherries will shrink a little), and place them on the tray. Sprinkle with salt and pepper and a table spoon or two of olive oil.
Cook in the oven for about 45 to 50 minute or until they have become golden brown. Beware not to overcook the tomatoes, they will become too soft and will loose the perfect texture.