Positano Stuffed Tomatoes

Positano Stuffed Tomatoes

12 San Marzano plum tomatoes (whole with top cut and insides removed, retain for recipe)
Bread Crumbs (seasoned)
Anchovy 2 whole (chopped)
Capers (1 teaspoon)
Italian White Wine Inzolia from southern Italy, Sicily (one 6 ounce glass for the recipe and one glass for you to drink)
Parsley (small handful chopped)
Parmigiano Reggiano (1 cup grated)
Extra Virgin Olive Oil (1/4 cup)
Juice and zest of one fresh lemon
Garlic 3 cloves (chopped)
Scallion 1 (chopped)

In a bowl mix bread crumbs, tomato insides that were removed earlier, chopped anchovy, chopped capers, parsley, garlic, scallion, half of the Parmigiano, olive oil, white wine, lemon and zest, mix until the combination has a sand consistency (use your hands). Stuff tomatoes with mixture, carefully. Top with more grated Parmigiano before oven. Bake 10-15 minutes. Serve with Inzolia (Varietal) white wine from Sicily it is refreshing slightly citrusy and lots of flavor.




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