Though stuffed tomatoes may be more common to the south than the north, there are variations on the theme throughout the Peninsula. This stuffed tomato recipe is Piemontese, and boasts innumerable variations. In many households the tomatoes are topped with bagnèt vert rather than mayonnaise, and some families simply fill the tomatoes with a mixture of bagnèt vert and mashed hard-boiled egg yolk.
In any case, the basic recipe will serve 4 and calls for:
In any case, the basic recipe will serve 4 and calls for:
Prep Time: 35 minutes
Ingredients:
- 4 nice, not overly ripe tomatoes
- 1/4 pound (100 g) tuna packed in oil
- 3 salted anchovies (buy these from your delicatessen), rinsed and boned
- A clove of garlic, minced
- A small bunch parsley
- Olive oil
- Mayonnaise (store-bought will work fine)
Preparation:
Mince the parsley, garlic, tuna, and anchovies, and then work enough olive oil into the resulting paste to obtain a fairly thick sauce.
Cut the tomatoes in half, shake out and discard the seeds, and fill them half-full with the sauce mixture. Fill the tomatoes the rest of the way with mayonnaise, chill them, and serve them as an antipasto with freshly baked crackly bread.
Yield: 4 servings stuffed tomatoes.
Cut the tomatoes in half, shake out and discard the seeds, and fill them half-full with the sauce mixture. Fill the tomatoes the rest of the way with mayonnaise, chill them, and serve them as an antipasto with freshly baked crackly bread.
Yield: 4 servings stuffed tomatoes.
