Total Time
45mins
Prep 30 mins
Cook 15 mins

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.

Ingredients Nutrition

Directions

  1. Wash tomatoes, dry, then cut in half horizontally.
  2. Remove the seeds.
  3. Sprinkle the cut sides with salt and place cut side down on paper toweling to remove some liquid.
  4. Leave to stand for 20 minutes.
  5. This will help to prevent tomatoes from getting mushy, and concentrate tomato flavor.
  6. Rinse and pat dry with paper toweling.
  7. Preheat the oven to 400°F Place the shallot in a mini food processor along with the garlic, thyme, oil, and anchovies.
  8. Process to a smooth paste.
  9. Transfer paste to a bowl and fold in the parsley, chili flakes and breadcrumbs until well combined.
  10. Season with salt and pepper to taste, remembering that the anchovies are salty in themselves.
  11. Spoon the mixture into the tomato cavities.
  12. Bake for about 15 minutes or until golden.
  13. Transfer to a serving dish and serve hot or at room temperature, drizzled with olive oil and/or balsamic vinegar, if desired.

Reviews

(3)
Most Helpful

I had a little trepidation about the anchovies ingredient (actually, I used anchovy paste), but it blended in well with the other flavors. Very pleasant vegetable side dish.

echo echo February 27, 2005

very tasty- i love the anchovy tomato flavor. this was easy to make, i used a mini preocessor and drizzled with olive oil before baking. served them with a dash of balsamic, very nice side dish.

chia September 26, 2004

I used a 1/4 of an onion in place of the shallot. Placed the onion, garlic, thyme leave, olive oil, anchovy (Paste is what I used), parsley, and I added basil, chili pepper all into a blended then added the bread crumbs. Baked and it didn`t need oil or vinegar. This was very good. Very easy.

Rita~ August 16, 2004

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a