Tomatoes cooked with dry bread crumbs and anchovies

(Les tomates à la chapelure et aux anchois) – Li toùmati au pan gratat e à l’amplouha

File:Filled_tomatoes.JPGPreparation : 1/2 hour
Cooking time : 10 minutes and then 1/2 hour

Ingredients for 4 people :

8 very ripe tomatoes
2 cloves of garlic.
15 coffee spoons of bread crumbs
2 anchovy fillets.
A bunch of parsley and one of basil
Olive oil, salt, pepper.

Cut the tomatoes in two horizontally. remove the seeds from each section with your finger.
Salt them and leave them to drain for a few minutes on the sink top, turning them occasionally. Cook them on a low heat for 10 minutes in a well-oiled pan, continually turning them over. Finely chop the garlic and the anchovies, then less finely the parsley and basil. Mix them into the bread-crumbs and add a little olive oil. Place the tomatoes in a gratin dish with their cut sides uppermost. Fill these with the previously prepared mixture, lightly pepper and add a final splash of olive oil. Place in a hot oven for 20 minutes or more, just until the edge of the dish becomes lightly caramelised. Enjoy them equally well either very hot, warm or even cold.
This dish is an excellent companion to grills and also for meat with sauce. It becomes a gastronomic main course when consumed with fried eggs and saffron rice.
With a little patience it is also possible to prepare this dish using cocktail tomatoes.
The secret of this simple but delicious dish lies in its double cooking, first in the pan and then in the oven.
To obtain perfection, it ought to be a slightly caramelised.

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