Le Ricette

Stuffed Tomatoes

di Academia Barilla

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Le ricette
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forma
PREPARATION TIME
40 min
forma
TYPE
Side dish


Ingredients for 4 people


1 yellow pepper
4 tomatoes
2 slices sandwich bread
4 oil-packed anchovy fillets
4 green olives
one clove garlic
1 sprig tarragon
3 1/2 tablespoons Academic Barilla 100% Italian extra virgin olive oil
salt and pepper to taste



Preparation 20 minutes preparation + 20 minutes cooking

1
Cut the tomatoes in half horizontally, remove the seeds, salt and drain upside-down in a colander for about half an hour. Wash and peel the pepper, remove the stem, seeds and internal white membranes, then cut into julienne strips.

2
Heat a drizzle of oil in a pan over medium heat. Sauté the pepper in the oil with a clove of peeled garlic, a pinch of salt and a dash of pepper and cook for 5-6 minutes. Then add the chopped olives, chopped tarragon and crumbled bread.

3
Stir, allowing the bread to brown lightly for another 3-4 minutes, then remove from the heat. When the bread has cooled to lukewarm, stuff the drained tomatoes.

4
Arrange the stuffed tomatoes in an ovenproof baking dish (one that can also used as a serving dish), add a drizzle of oil and bake in a preheated 400° oven for about 10 minutes.

5
When the tomatoes are done, garnish each one with an anchovy fillet. The stuffed tomatoes can be enjoyed warm or at room temperature.


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