Stuffed Tomatoes

Tomatoes have become something of a year-round ingredient, found in pretty much every sandwich. This is the month to celebrate, however, with warm, oozing, juicy specimens

Ingredients:

  • 8 medium-sized tomatoes
  • Olive oil
  • 1 onion, peeled and finely sliced
  • 1 carrot, peeled and finely sliced
  • 4 tablespoons breadcrumbs
  • 2 garlic cloves, finely chopped
  • 1 tablespoon each of chopped parsley, mint and basil
  • 2 tablespoons grated Parmesan
  • 3 anchovy fillets, chopped
  • 1 dessertspoon capers, well rinsed

Method:

  1. Blanch the tomatoes for 30 seconds in boiling water and remove. Refresh in cold water and remove the skins. Cut off the tops as you would a boiled egg and scoop out the flesh. Lightly salt the inside and invert on a draining board to allow some of the water to leak out.

  2.  Heat three tablespoons of olive oil and gently sauté the onion and carrot for 20 minutes without colouring. Remove from the pan.

  3.  Heat two tablespoons of olive oil and gently toast the breadcrumbs, stirring all the time: you are aiming to turn them golden brown and crispy. Add the garlic and cook for a further minute before adding the herbs. Cook for a minute and remove from the heat. Add the remaining ingredients and toss well.

  4.  Stuff the tomatoes with all of the ingredients and arrange on a baking tray. Bake in a preheated oven, 180°C/gas mark 4 for 30 minutes. Remove and allow to reach room temperature before serving – indeed, these taste even better if allowed to sit for an hour or two so the flavours have a chance to develop.

TIP

Look out for heritage tomatoes, old varieties that give an intensity of flavour.

Seasonal Recipes: August

Make the most of the end of summer’s larder with these five seasonal menus from Hugo Arnold

Recipes in this series:

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