Ingredients
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1 lb tomatoes (ripe but firm)
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salt & freshly ground black pepper
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2 cloves garlic, finely minced
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1 teaspoon fresh thyme leave
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2 tablespoons extra virgin olive oil
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4 anchovy fillets, finely chopped
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2 tablespoons flat leaf parsley, roughly chopped
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1/2 teaspoon dried chili pepper flakes
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extra virgin olive oil (to garnish)
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balsamic vinegar (to garnish)
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1 shallot, finely diced
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1 3/4 ounces fresh breadcrumbs
Instructions
- 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.