Stuffed Tomatoes Antibes Style
An easy antipasto or side dish that can be made ahead of time. Tomatoes are stuffed with a savory mix of onion, garlic, anchovy, basil, and egg — a version of the classic Tomates à l’Antiboise from Antibes in the South of France.
Ingredients
- 8 firm medium-sized tomatoes
- 4 Tbsp olive oil
- 1 medium-sized onion finely chopped
- coarse sea salt and freshly ground pepper
- 2 cloves of garlic, finely chopped
- 2 anchovies, rinsed
- about 10 basil leaves
- 1 cup (45 g) fresh breadcrumbs
- 2 hard boiled eggs, chopped
Preparation
Slice off the top of each tomato and scrape out the seeds and flesh. Mince the top and flesh and reserve it. Salt and pepper the inside of the tomatoes. Turn them upside down over a paper towel and let them drain for about 10 minutes.
In the meantime, preheat the oven to 350°F (175°C).
Brush a baking dish large enough to hold the tomatoes with 1 tablespoon olive oil. Set aside.
Heat 2 tablespoons olive oil over medium-high heat in a saucepan. Add onion and garlic and cook them until soft, about 10 minutes. Add the reserved tomato flesh and cook until the tomato begins to fall apart about 5-10 minutes. Remove from the heat and let it cool a bit.
While the tomato mix is cooking mash the anchovies, basil and pepper together in a bowl. Add the tomato mix and as much bread crumbs to obtain a paste. Add the chopped cooked eggs. If filling becomes to stiff add an extra tablespoon olive oil to it. Taste for salt and pepper.
Fill the tomato shells with the mixture. Place them in the prepared baking dish. Drizzle them with olive oil. Bake until tomatoes are tender, about 30 minutes. Make sure that tomatoes are not too soft and fall apart.
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