- 8 medium size firm tomatoes
- 6 tablespoons [90 mL] olive oil
- 2 medium size onions, finely chopped
- 1 clove garlic, crushed
- 2 cups [500 mL] fresh breadcrumbs
- 8 anchovy fillets, finely minced
- 3 tablespoons [45 mL] finely minced stoned ripe olives
- 2 tablespoons [30 mL] freshly snipped parsley
- 2 teaspoons [10 mL] freshly chopped oregano
or
1 teaspoon [5 mL] dried oregano
- 3 tablespoons [45 g] grated Parmesan cheese
- 1 tablespoon [15 g] butter, cut into 8 tiny pieces
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- Preheat oven to 350°F [180°C].
- Cut and throw away top of each tomato.
- With a spoon, remove and throw away seeds.
- Carefully pierce tomato skins; reserve.
- Heat oil into a medium-size pan over medium heat until hot.
- Add chopped onions and crushed garlic; brown for 5 to 7 minutes, mixing until soft and translucent but not coloured.
- Remove from heat; mix in breadcrumbs, minced anchovy fillets and ripe olives, snipped parsley and oregano.
- Fill tomatoes with mixture using a small spoon.
- Arrange tomatoes into a shallow oven-safe dish large enough to hold all the tomatoes, side-by-side.
- Sprinkle stuffed tomatoes with grated Parmesan cheese; add 1 piece butter over each.
- Bake into preheated oven for 20 to 25 minutes, until lightly browned on top and tomatoes are tender yet still firm.
- Serve immediately or to serve these tomatoes cold, leave tomatoes to cool in baking dish, then refrigerate tomatoes for at least 1 hour before serving.
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