Tomatoes recipe. Wash and cut the tomatoes into about ¾ of the height by taking the cap with the stem that will serve as a garnish for the plate final (1-2). Cut around the entire circumference of the tomato and then remove the pulp with a spoon (3);.
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Wash and cut the tomatoes into about ¾ of the height by taking the cap with the stem that will serve as a garnish for the plate final (1-2).Cut around the entire circumference of the tomato and then remove the pulp with a spoon (3);
salt the inside of the tomatoes (4) and place them upside down on a wire rack to drain (about 20 minutes), so they lose the vegetation water (5). Meanwhile, prepare the filling: Wash under running water anchovies in salt, then dry, and chop diliscatele.
Put the breadcrumbs in a bowl, add the anchovies, capers, drained and chopped, crushed garlic, parsley, chopped basil, olive oil, salt and lots of broth as it will serve to soften the stuffing without making it, however, liquid (7). Now take the tomatoes, dividing evenly fill them with the filling (8) and place them in a lightly greased baking dish, bake at 200 degrees for about 40 minutes (9). Once the tomatoes are slightly shriveled and the filling is golden brown, remove them from the oven, let cool, then serve garnished with their "cover" (the upper cap that you put aside).