Tomatoes Stuffed with Roast Peppers, Tuna, Capers, and Olives

1. 1

   For the filling, roast and peel the peppers (see page 84), remove the seeds, and cut into strips about 3/4 inch wide.

2. 2

   Mix with the rest of the ingredients except the tomatoes.

3. 3

   Cut a small circle around the stalk of each tomato and cut out a cap.

4. 4

   Remove the pulp and seeds with a pointed teaspoon.

5. 5

   Fill with the roast-pepper mixture and replace the caps.

6. 6

   Arrange in a shallow baking dish and bake in a preheated 350F oven for 2030 minutes, or until the tomatoes are a little soft, keeping watch so that they do not fall apart.

7. 7

   In Tunisia they may add 1 or 2 garlic cloves, 1 minced hot chili pepper, and 1 teaspoon of tabil (page 48).

* Per serving · 4 servings · Values may vary.