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Categories:
tomatoes olive oil onion garlic anchovies fresh parsley bread crumbs white wine salt pepper Parmesan cheese
Viewed: 67 - Published at: 8 years agoIngredients
- 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)
Method
- Preheat oven to 350°.
- Cut tops off tomatoes; remove the center pulp.
- Set tomato shells aside.
- Chop the center pulp and set aside, discarding excess juice.
- In a large skillet, heat 2 tablespoons olive oil.
- Add onion and garlic and saute just until softened.
- Add tomato pulp, anchovies, parsley, bread crumbs, wine, remaining olive oil, salt and pepper.
- Mix well.
