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Tomatoes Provenšal with Anchovy
From Dorothy McNett's recipes at www.dorothymcnett.com.
6 vine ripened red tomatoes
Heat the oven to 350 degrees. Cut the tops off the tomatoes and remove the seeds and pulp with your fingers. Lightly salt the insides and place them, cut side down, on a wire rack for about 20 minutes to drain the juices. In a medium bowl, mix together the garlic, parsley, chopped anchovies, bread crumbs, salt, and pepper. Moisten with 1 tablespoon of the olive oil. Arrange the tomatoes cut side up in a shallow baking dish and gently press the mixture into the tomatoes, drizzle with the remaining oil, and bake for 30 minutes. Serve warm, or cold.
Recipe created 1996-10-07.