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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

STUFFED ITALIAN TOMATOES Recipe

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This recipe for STUFFED ITALIAN TOMATOES is from My Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 slice white bread, crust removed
2 Tbsp. red wine vinegar
2 c. loosely packed chopped Italian parsley
3 cloves garlic
2 anchovy fillets
2 Tbsp. cappers, drained and rinsed
3 oz. canned tuna packed in olive oil, drained
½ cup olive oil
Salt and freshly ground black pepper, to taste
4 large, firm ripe Roma tomatoes
Directions:
Directions:
1. Tear the bread into pieces and put into a food processor. Add vinegar, parsley, garlic, anchovies, capers, tuna and olive oil and pulse machine until all ingredients are well chopped, but not completely smooth.
2. Place the mixture in a small bowl and season to taste. Cover the bowl and refrigerate until ready to use.
3. Wash and dry the tomatoes. Slice them in half lengthwise and with a spoon remove the seeds and the tomato plum. Place the tomatoes on paper towels facedown and let the excess juices drain.
4. Fill the tomatoes with the mixture and serve at room temperature.
Number Of Servings:
Number Of Servings:
4

 

 

 

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