- “Pumarora chini ca' muddica”)
Summertime is the tomato season and in Palermo the stuffed tomatoes are made very often by all
There is no precise recipe of the ingredients of the stuffing but the toasted breadcrumbs and the salted anchovies
are customarily used.
Therefore when making stuffed tomatoes with the breadcrumbs and anchovies use your fantasy and whatever is
available in your pantry and refrigerator: chopped cold cuts, cheeses, leftover vegetables, minced meat and or a
can of tuna fish could be the ingredients of a new and different kind of filling!
The stuffed tomatoes were made in my family following the successful recipe below.
I used the same recipe at La Focacceria Palermitana on Avenue U in Brooklyn. The patrons loved this “contorno” and
it was a good companion to a dish of baked swordfish.
tablespoons of olive oil
small onion finely chopped
salted anchovies, filleted, rinsed and chopped
ounces of breadcrumbs
of your preferred grated cheese (optional)
tablespoons of capers, rinsed and chopped
green olives, rinsed, pitted and chopped
of fresh chopped Italian parsley
of fresh chopped basil
tablespoons of olive oil, for drizzling
Wipe off the tomatoes, discard steam without damaging the skin, and lay tomatoes steam side down.
Cut a round slice from the side opposite to steam; you will be using it as a lid top.
With a melon scoop, scrape out the flesh of the tomato, being careful not to break the skin.
Set aside the pulp and the juice.
Sautee chopped onion with the olive oil, for about 3 minutes. Add the anchovies and with a wooden spoon continue
mashing them and blend with onion.
Add the breadcrumbs and turn continuously until they are lightly toasted.
Remove from flame and set aside to cool.
Chop the pulp and mix it with juice (you can use a food processor); in a bowl combine the pulp and juice with the
cooled breadcrumb mixture, add the cheese (optional), parsley, basil, capers, olives and the salt-pepper to
Sprinkle salt inside the hollow tomatoes, divide the stuffing equally and fill the tomatoes.
Cover with lids top, and arrange in a greased baking dish, standing the stuffed tomatoes with lid side up.
Drizzle with remaining 2 tablespoons of olive oil and bake at 375 degree for 45 minutes.
Serve the tomatoes warm or at room temperature.