Recipe by FlemishMinx
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.
- 1 lb tomatoes (ripe but firm)
- salt & freshly ground black pepper
- 1 shallot, finely diced
- 2 cloves garlic, finely minced
- 1 teaspoon fresh thyme leave
- 2 tablespoons extra virgin olive oil
- 4 anchovy fillets, finely chopped
- 2 tablespoons flat leaf parsley, roughly chopped
- 1⁄2 teaspoon dried chili pepper flakes
- 1 3⁄4 ounces fresh breadcrumbs
- extra virgin olive oil (to garnish) (optional)
- balsamic vinegar (to garnish) (optional)
Directions See How It's Made
- 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.