Stuffed Tomatoes(4 Servings)

11 ingredients
8 steps

Ingredients

  • 4 large, ripe tomatoes
  • 4 Tbsp. olive oil, divided in half
  • 1 medium sized onion, chopped
  • 6 garlic cloves, minced
  • 6 anchovies, chopped
  • 1/4 c. chopped fresh parsley
  • 1/2 c. dry bread crumbs
  • 2 Tbsp. dry white wine
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • grated Parmesan cheese for sprinkling (optional)

Directions

  1. 1
    Preheat oven to 350°.
  2. 2
    Cut tops off tomatoes; remove the center pulp.
  3. 3
    Set tomato shells aside.
  4. 4
    Chop the center pulp and set aside, discarding excess juice.
  5. 5
    In a large skillet, heat 2 tablespoons olive oil.
  6. 6
    Add onion and garlic and saute just until softened.
  7. 7
    Add tomato pulp, anchovies, parsley, bread crumbs, wine, remaining olive oil, salt and pepper.
  8. 8
    Mix well.

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