Recipes » Vegetables » Sicilian Stuffed Tomatoes

Ingredients

• 10 ripe tomatoes
• Salt
• 2 tbs. olive oil
• 1/4 cup chopped onions
• garlic as you like it
• 1 cup fresh bread crumbs
• 4 anchovy fillets, soaked in water for 10 minutes
• 1/2 LB fresh tuna or fish (squid)
• Chopped parsley
• 2 tbs. capers
• 6 chopped black olives
• Cheese
•  
• Couscous:
• 2 cups grain
• 3.75 cups chicken stock
• 2 garlic cloves, pressed
• saffron
• oil
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• Boil stock, add couscous, lid, turn off, 5 minutes.
   

Preparation

OVEN: 375

Slice top off of tomatoes, scoop out, salt, turn upside down to drain.
Heat oil, onions and garlic till transparent.

Pan-sear fish, cool, flake.

Add bread crumbs, anchovies, and flaked fish: 2 minutes.

Add this to a bowl with parsley, capers, and olives and some cheese.

Stuff the tomatoes, topping with cheese, olive oil and extra parsley.

Bake 30 minutes, or until browned.

Serve with Couscous