Baked Tomatoes Sicilian Style (Sicily)

Appetizers

Ingredients

Ripe tomatoes - 12

Salt

Salted anchovies, boned - 4

Onion, very finely chopped - 1

Parsley, finely chopped - 3 sprigs

Pepper

Grated nutmeg

Capers - 4 tsps

Fine dry breadcrumbs - 1 cup

Olive oil - 1 cup

Wash the tomatoes and cut off their tops, reserving them for later. Empty the tomatoes, sprinkle the shells with salt and turn them upside down to drain.

Wash and chop the anchovies, and put them in a small bowl with the onion, parsley, salt and pepper to taste, and a sprinkling of freshly grated nutmeg. Mix well. Add the capers and 2 1/2 tbsps each breadcrumbs and olive oil. Mix well and put a little of the mixture into each tomato shell. Replace the tops and arrange the tomatoes in a shallow baking pan. Spoon over the remaining olive oil and breadcrumbs. Bake in a moderate oven (375F) for about 30 minutes, or until tomatoes are soft but not reduced to a pulp. Serve hot or cold.

Serves 6