Baked Herby Tomatoes

"I got this recipe from watching a cooking program on the BBC where chef Antony Worrall Thompson prepared these. I was keen to try them and both my husband and I loved them. Don't be tempted to leave out the anchovy fillets, they really do impart a lovely taste (NOT FISHY !!). I also recommend trying to use tomatoes of equal size in order that they will cook equally, and also for the sake of a nicer presentation. Preparation time includes 20 minutes resting time for the tomatoes."
 
Download
photo by Rita1652 photo by Rita1652
photo by Rita1652
photo by Rita1652 photo by Rita1652
Ready In:
45mins
Ingredients:
12
Serves:
4
Advertisement

ingredients

Advertisement

directions

  • Wash tomatoes, dry, then cut in half horizontally.
  • Remove the seeds.
  • Sprinkle the cut sides with salt and place cut side down on paper toweling to remove some liquid.
  • Leave to stand for 20 minutes.
  • This will help to prevent tomatoes from getting mushy, and concentrate tomato flavor.
  • Rinse and pat dry with paper toweling.
  • Preheat the oven to 400°F Place the shallot in a mini food processor along with the garlic, thyme, oil, and anchovies.
  • Process to a smooth paste.
  • Transfer paste to a bowl and fold in the parsley, chili flakes and breadcrumbs until well combined.
  • Season with salt and pepper to taste, remembering that the anchovies are salty in themselves.
  • Spoon the mixture into the tomato cavities.
  • Bake for about 15 minutes or until golden.
  • Transfer to a serving dish and serve hot or at room temperature, drizzled with olive oil and/or balsamic vinegar, if desired.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. I had a little trepidation about the anchovies ingredient (actually, I used anchovy paste), but it blended in well with the other flavors. Very pleasant vegetable side dish.
     
  2. very tasty- i love the anchovy tomato flavor. this was easy to make, i used a mini preocessor and drizzled with olive oil before baking. served them with a dash of balsamic, very nice side dish.
     
  3. I used a 1/4 of an onion in place of the shallot. Placed the onion, garlic, thyme leave, olive oil, anchovy (Paste is what I used), parsley, and I added basil, chili pepper all into a blended then added the bread crumbs. Baked and it didn`t need oil or vinegar. This was very good. Very easy.
     
Advertisement

RECIPE SUBMITTED BY

I am an American married to a Belgian, and have lived in Belgium since December 1999. Cooking is my major hobby. I'm also an avid reader, but I have difficulty finding the time. I love to travel. Since moving to Europe I've been lucky enough to have had the opportunity to go a couple of times per year to Paris, as well as having visited London, Rome, Florence, Naples, Amsterdam, and of course Brussels and Antwerp. I've seen at least parts of most regions of France, as well as parts of Germany, Austria, a great deal of Switzerland, Slovenia, Croatia, Luxembourg, and Monaco. I'm absolutely in love with the Bay of Naples and Sorrento coast areas of Italy, which my husband and I recently re-visited on a trip that included Rome, Puglia, Umbria and Marche. I'm still looking forward to Ireland, Spain, Portugal, the Czech Republic . . . the list is too long ! One of the bonuses of travel is getting to taste the local cuisine, and afterward trying to figure out how to duplicate it at home. I think cooking is one of the nicest things a person can do for someone they love (including themself!) I had to submit a picture with me and my cat, Sophie, as she insists on sitting in my lap when I'm sitting at the computer. If you are wondering what all that stuff hanging on the wall behind us in the photo is, it is just a small part of my husband's military medal collection. He was appalled by my posting this picture-- Our study is the messiest room in our house (thank god!)
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes