Stuffed Tomatoes Puttanesca

A lot of influences helped bring this recipe idea to mind.  One, being my love for Pasta Puttanesca, a common order from me at many Italian restaurants.  Secondly, I love having people over and serving unique appetizers aka hors d’oeuvres if I’m being fancy, and thought this will make a great contender for my counter….and lastly, my hilarious, old soul of a little 6-year-old son who legitimately enjoys anchovies on his pizza.  Yes, if he’s not a chef, food critic or stylist when he grows up, I will be shocked.  Future foodie right there!

So because of that last reason, I had a couple containers of anchovies handy and the rest of the ingredients are pantry staples for me…so given all that, the Stuffed Tomato Puttanesca was born!  Thanks Brooks. 🙂

Also, you can make this with out stuffing the tomato/oven-step and serve in a dish drizzled with a bit more olive oil alongside crackers, bread and veggies for a great tapenade!  Heck, even spread it on your bread for an amped up turkey sandwich!  Endless options folks!  Ps.  These are great paired with a juicy steak and glass of red….

The Starting Lineup

  • 12 small cocktail style tomatoes, 2-3 inches and ripe
  • 1 Tbsp garlic, minced
  • 2 Tbsp fresh parsley, chopped
  • 2 tsp fresh thyme, chopped
  • 25+ pitted Kalamata olives, rough chop
  • 1 Tbsp capers
  • 8-10 anchovy filets (canned or jarred in olive oil)
  • 1/4 cup bread crumbs or panko
  • 1/4 cup Romano cheese, grated
  • 2-3 Tbsp olive oil
  • 2-3 Tbsp tomato juice
  • 1/2 tsp freshly ground black pepper
  • 1/4 cup Parmesan cheese, shaved

Preheat your oven to 350 degrees and line a baking sheet with parchment, foil or silpat sheet.

Using a serrated knife (I always use serrated when dealing with tomatoes, trust me), slice off the tops of each tomato (keep) and carefully scoop out the inside of each tomato with a spoon into a bowl.  Once finished, pour and press the tomato flesh through a fine mesh sieve to get the fresh tomato juice.

In a food processor, place in the tops of your tomatoes (stem cut off), Kalamata olives, anchovies and garlic.  Process until well chopped.

Combine the olive paste with the bread crumbs/panko, capers, parsley, thyme, olive oil, the tomato juice, pepper and Romano cheese.

Place the cut and hollowed tomatoes onto your lined baking sheet and use a spoon to stuff each tomato with your tapenade filling.  Once they’re all full, sprinkle the tops with the shaved parmesan cheese slices.  Place into your preheated oven for 15-20 minutes, until the cheese has browned and tomato is slightly wilted and heated through.

Sprinkle a bit of fresh thyme or parsley overtop and serve as an appetizer or side dish, enjoy!

PuttanescaTomatoes

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