Follow these steps for perfect results
ripe tomatoes
peeled
olive oil
onions
finely diced
garlic
minced
capers
chopped
green bell peppers
finely diced
black olives
pitted and chopped
bread crumbs
salt
dried, crushed hot red pepper
oregano
chopped
Parmesan
grated
anchovy fillets
oil-packed
Cut off the tops of the peeled tomatoes.
Remove most of the interior meat with a melon scoop, shaking out the seeds and juice.
Combine olive oil, onions, garlic, capers, green bell peppers, olives, bread crumbs, salt, hot red pepper, oregano, Parmesan, and anchovy fillets.
Stuff the tomato shells with the mixture.
Bake in a preheated oven until tender.
Expert advice for the best results
Use high-quality olive oil for the best flavor.
Adjust the amount of hot red pepper to your liking.
Top with fresh basil before serving.
Everything you need to know before you start
15 minutes
Can be assembled ahead of time and baked just before serving.
Arrange stuffed tomatoes on a platter and garnish with fresh basil.
Serve as a side dish or light lunch.
Accompany with a simple salad.
Pairs well with the savory flavors.
Discover the story behind this recipe
A classic Sicilian dish, often served during summer.
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