Mom’S Stuffed Tomatoes

chefs-mate chefs-mate 0 Comments
Servings: 4 Difficulty: Advanced
Jump To Recipe Print Recipe
Savory whole wheat and anchovy-stuffed tomatoes baked until tender
Mom's Stuffed Tomatoes recipe image
Mom's Stuffed Tomatoes recipe image
Print Recipe

Mom’S Stuffed Tomatoes

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 4 Calories: 570.3

Description

This classic Italian-style appetizer transforms humble tomatoes into a sophisticated dish by stuffing them with a savory mixture of whole wheat bread, minced anchovies, and sharp Parmesan cheese. The bread absorbs the rich anchovy oil and tomato juices, creating a cohesive, flavorful filling that complements the sweet acidity of the baked tomato shells. Baking them in a shallow bath of water ensures the tomatoes cook through evenly without burning. The result is a warm, comforting starter that balances salty, umami notes with fresh vegetable sweetness. It is an ideal choice for potlucks, dinner parties, or a light lunch. Despite the prominent use of anchovies, the flavor mellows significantly during baking, making it approachable even for those who are hesitant about the raw fish. Simple to prepare yet elegant in presentation, this recipe brings a touch of homemade comfort to any table.

Ingredients

Directions

  1. Preheat oven to 375F (190C).
  2. Select four large, attractive tomatoes and slice the tops off to create a lid.
  3. Carefully scoop out the tomato centers using a spoon, leaving the outer walls and bottoms intact to form a hollow shell.
  4. Reserve the scooped-out tomato flesh and set aside.
  5. Toast the whole wheat bread slices until golden, then cut into 1/2-inch cubes.
  6. Place the bread cubes in a mixing bowl and drizzle with the oil from the anchovies.
  7. Mince or mash the anchovy fillets into fine pieces.
  8. Add the minced anchovies and reserved tomato flesh to the bread cubes.
  9. Stir in the remaining Parmesan cheese (reserving 2 tablespoons for topping) and mix well to combine.
  10. Spoon the stuffing mixture into the hollowed-out tomato shells, packing gently.
  11. Sprinkle the reserved 2 tablespoons of Parmesan cheese over the top of each stuffed tomato.
  12. Place the tomatoes upright in an 8-inch square baking pan.
  13. Carefully pour water into the pan until it reaches about 1/2 inch deep around the tomatoes.
  14. Bake in the preheated oven for 30 minutes, or until the tomatoes are tender.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 570.3kcal
% Daily Value *
Total Fat 25.1g39%
Saturated Fat 8.2g41%
Cholesterol 222.2mg75%
Sodium 4348.2mg182%
Total Carbohydrate 16.8g6%
Dietary Fiber 6.2g25%
Sugars 0.9g
Protein 68.7g138%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

The flavor of the anchovies mellows significantly during baking, making this dish enjoyable even for those who typically dislike anchovies.

This recipe yields 4 servings, perfect for a small appetizer course or a light lunch.

Ensure the tomatoes are sturdy enough to hold their shape when scooped; heirloom varieties work well but may require careful handling.

Keywords: anchovies, appetizer, baked, bread, cheese, dinner party, filling, italian, parmesan, potluck, stuffed, tomatoes, whole wheat
Recipe Card powered by WP Delicious