Anchovy-stuffed tomatoes

Anchovy-stuffed tomatoes

By
From
Encyclopedia of Food and Cookery
Serves
6-8

Ingredients

Quantity Ingredient
6-8 even-size tomatoes
30g butter
2 spring onions, chopped
3 tablespoons fresh white breadcrumbs
6 anchovy fillets
cheese, grated
butter

Method

  1. Slice stem ends off tomatoes. Carefully scoop out seeds and discard. Remove and chop some of the pulp.
  2. Melt butter in a frying pan and gently fry spring onions until soft. Remove with a slotted spoon, and fry breadcrumbs until golden.
  3. Mash anchovies and mix with spring onions, tomato pulp and fried breadcrumbs. Fill tomatoes with mixture and sprinkle with grated cheese.
  4. Bake in a preheated moderate oven (180°C) for 10–15 minutes. Dot with butter before serving.
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