4 lg Tomatoes
2 sl Whole wheat bread
8 Anchovies; oil reserved
1/2 ts Oil from anchovies
1/3 c Parmesan cheese; reserve 2 ts
1 ds Pepper
Preheat oven to 375°F. Choose large, attractive tomatoes. Scoop out
tomato centres carefully, leaving bottoms intact. Set aside inside
of tomatoes. Toast bread and cut into 1/2" cubes. Pour oil from
anchovies on bread cubes. Mash anchovies or mince into fine pieces.
Mix anchovies, bread cubes and inside of tomatoes. Add parmesan
cheese to mixture (this will prevent it from getting too wet inside
tomatoes). Spoon mixture into hollowed out tomatoes. Sprinkle 2 tb
of reserved parmesan on top of tomatoes. Put in 8" square cake pan.
Carefully pour in 1/2" water around tomatoes. Bake 30 minutes in a
preheated 375°F oven.
Served this to my future husband when we were both living in a
co-op apt downtown. Another neighbour had been bringing him
brownies, gave him my stuffed tomatoes. Fortunately, my husband
wasn't (and) isn't a dessert lover, he preferred my tomatoes! The
flavour of anchovies is not evident in this recipe and even
'anchovy haters' will enjoy it.
