I was looking for different recipes to use all the tomatoes this year from my garden and found this one. It's great but they are not good reheated.
- 1 tablespoon capers, preferably packed in salt
- 1 lb salmon
- 3 1⁄2 tablespoons extra virgin olive oil
- 1 tablespoon chopped flat-leaf Italian parsley
- 1 teaspoon very finely chopped garlic or 1 teaspoon pressed garlic
- 2 tablespoons unflavored fine dry breadcrumbs
- black pepper, ground fresh
- 2 large firm ripe tomatoes, weighing approximately 3/4 pound each
- Drain the capers if packed in vinegar; soak, rinse, and drain if packed in salt.
- Chop them fine.
- Turn the oven on to 400.
- Remove the salmon's skin, any loose membranes, and carefully pick out all bones.
- Cut the fish into very small diced pieces and put in a bowl together with 2 1/2 tablespoons of olive oil, the chopped parsley, garlic, capers, 1 tablespoon of bread crumbs, salt and several grindings of black pepper.
- Toss thoroughly.
- Wash the tomatoes, cut them horizontally in half, and scoop out all the seeds and the centers to make a cup-like hollow.
- Pat the inside of the tomatoes with a paper towel to soak up excess juice, then stuff them with the salmon mixture, pressing it down lightly as you do so.
- There should be enough to form a mound.
- Sprinkle the tops with the remaining bread crumbs and drizzle with remaining olive oil, holding back a few drops of the olive oil to grease the bottom of a baking pan.
- Place the tomatoes on the baking pan and bake in the upper level of the preheated oven for 30-35 minutes or until the salmon stuffing has formed a light golden crust.
- Serve not piping hot, but lukewarm.
- They are also good later, at room temperature.