Tomatoes Al Gratin Apulia Style
Mon, 06/02/2014 - 04:00
2 tbsp of minced parsley
20 gr of anchovies preserved in extra virgin olive oil
extra virgin olive oil
6 basil leaves, minced
To prepare the "Pomodori gratinati alla pugliese" get four big and firm tomatoes, weighing about 150 grams each. Wash them under running water, slice the tops off the tomatoes and put aside. Scoop out most of the pulp with a teaspoon, being careful not to break the skin. Sprinkle the insides of the tomatoes with a little salt and place upside down on a rack so that the vegetation water can be drain out. Put the breadcrumbs in a bowl. Drain the anchovies and chop them finely, then add them to the bread crumbs, add also the drained capers, some crushed garlic, chopped basil and parsley, olive oil and salt. Now take the tomatoes and fill them with this filling using a spoon, cover a baking tray with parchment paper and drizzle it with olive oil, place the tomatoes on the tray and bake in a preheated oven at 200C° degrees for about 40 minutes. As soon as the tomatoes' surface is be golden brown, pull them out of the oven, let them cool, transfer to a serving dish and garnish with the top part that you put aside.