(makes 10 | 20 minutes | easy)
My great-grandmother’s wonderful pomodori ripieni recipe which has survived the test of time. The perfect spring or summer appetizer or side dish to accompany a meat based main course. The filling lasts in the fridge for days, so don’t worry if you run out of tomatoes to fill!
5 ripe round large tomatoes – a bunch of parsley – 1 hard boiled egg – 120g canned tuna – anchovies or anchovy paste – stale bread softened in vinegar and squeezed – salt and pepper – extra virgin olive oil
- Cut the tomatoes in half, remove the seeds and juices and place face down on a sheet of kitchen roll to dry for 5 minutes.
- Place all the ingredients except the tomatoes in a blender and blend to form a thick paste.
- Season the paste with salt, pepper and olive oil to taste.
- Place roughly one tablespoon of paste in each tomato and smoothen out.