Stuffed Tomatoes


4 large ripe tomatoes
4 tbs olive oil, divided in half
1 medium onion, chopped
6 cloves garlic, minced
1 small can anchovies, chopped
1/4 cup fresh parsley
1/2 cup Italian bread crumbs
2 tbs dry white wine
kosher salt and black pepper to taste
Grated Parmesan cheese for sprinkling
These tomatoes are stuffed with onion, garlic, tomato pulp, bread crumbs, anchovies and Parmesan cheese. It is best to use ripe tomatoes.

  • Pre-heat oven to 350 degrees.
  • Cut the tops off of the tomatoes and set aside.
  • Remove the center pulp of the tomatoes, then chop and discard any extra juice.
  • In a large skillet, heat 2 tbs of olive oil, then add the onion and garlic and saute until softened. About 5 minutes.
  • Add the tomato pulp, anchovies, parsley, bread crumbs, wine, remaining olive oil, then season the mixture with salt and pepper.
  • Fill the tomato shells with the mixture and place in a greased baking dish.
  • Sprinkle with Parmesan cheese and bake for 20 minutes or until the cheese has melted and lightly golden.




15 min


30 min


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