Stuffed Tomatoes with Anchovies

Ingredients

• 3 meaty tomatoes
• 2 shallots
• 1 Garlic clove
• 4 anchovy fillets
• 12 black pitted olives
• 1 tbsp Olive Oil
• 3 tbsp chopped parsley
• 1 tbsp chopped thyme leaves
• 4 Tbsp breadcrumbs
• 2 Tbsp grated Parmesan
• 2 tbsp grated Gouda
• Salt
• ground pepper

Instructions

1. 1.

   Wash the tomatoes, cut off a lid from each and scoop out the insides with a spoon. Remove the seeds and finely chop the flesh. Drain the tomatoes on a sieve with the open side down. Peel and finely chop the shallots and garlic. Pat the anchovy fillets dry and finely chop them. Dice the olives into small cubes.

2. 2.

   Heat 1 tbsp oil in a pan and sauté the shallots and garlic until translucent, then add the parsley, anchovies and tomato flesh. Cook while stirring until the liquid has evaporated. Mix in the olives, thyme, breadcrumbs, Gouda and Parmesan, seasoning with salt and pepper.

3. 3.

   Fill the tomatoes with the mixture, place them in a greased baking dish and bake in a preheated oven at 200 °C (400 °F) fan or conventional, middle rack for about 20 minutes until golden brown.