Sicilian Stuffed Tomatoes Recipe

Name: Sicilian Stuffed Tomatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 medium-size firm tomatoes (about 2 pounds); 2 tablespoons extra virgin olive oil; 1 large onion, peeled and finely chopped; 2 garlic cloves, minced; 4 anchovy fillets in oil, finely chopped; 3 tablespoons finely chopped parsley; 2 tablespoons capers, coarsely chopped; 2 ounces imported black olives, pitted and coarsely chopped about 1/3 cup; 1/2 cup bread crumbs, preferably whole-wheat; Salt; freshly ground pepper

Servings: persons

6 medium-size firm tomatoes (about 2 pounds)
2 tablespoons extra virgin olive oil
1 large onion, peeled and finely chopped
2 garlic cloves, minced
4 anchovy fillets in oil, finely chopped
3 tablespoons finely chopped parsley
2 tablespoons capers, coarsely chopped
2 ounces imported black olives, pitted and coarsely chopped about 1/3 cup
1/2 cup bread crumbs, preferably whole-wheat
Salt
freshly ground pepper

1
Preheat the oven to 350 degrees.
2
Oil a baking dish large enough to accommodate all of the tomatoes.
3
Cut off the top fourth of the tomatoes, and reserve the tops.
4
Place a strainer over a bowl, and gently scoop or squeeze out the seeds without breaking the tomatoes.
5
Rub the seed pockets against the strainer to extract juice.
6
Discard the seeds.
7
Using a grapefruit spoon, scoop out as much of the tomato pulp from inside the skins as you can, but dont break the skins.
8
Chop the pulp, and set aside.
9
Heat 1 tablespoon of the olive oil over medium heat in a medium skillet.
10
Add the onion.
11
Cook 5 to 8 minutes, stirring often, until tender and beginning to color.
12
Add the garlic.
13
Stir until fragrant, about 30 seconds.
14
Add the anchovies, parsley, capers, olives, bread crumbs and tomato pulp.
15
Season to taste with salt and pepper, and stir for about two minutes until fragrant and well amalgamated.
16
Moisten as desired with the strained juice.
17
Fill the tomatoes with this mixture and place them in the baking dish.
18
Return the tops.
19
Brush with the remaining olive oil.
20
Place in the oven, and bake 20 to 25 minutes, until the skins begin to wrinkle.
21
The tomatoes should be soft but not mushy.
22
Serve hot, warm or at room temperature.

1066

kcal

Calories

108

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 6 medium-size firm tomatoes (about 2 pounds), 2 tablespoons extra virgin olive oil, 1 large onion, peeled and finely chopped, 2 garlic cloves, minced, and more.

Yes, Sicilian Stuffed Tomatoes falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sicilian Stuffed Tomatoes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions