Serve these stuffed tomatoes with barbecued fish, lamb or steak and a salad of bitter greens for a wonderfully simple summer meal.
- Snip tomatoes to separate, keeping 2cm of stalk attached, then cut in half. Scoop out seeds and centre membrane and discard. Scatter hollows with 1 teaspoon sea salt, place cut-side down over a plate and leave for 20 minutes (salting helps extract extra moisture).
- Preheat oven to 200°C. Place tomato halves, cut-side up, in a large roasting pan. Fill with capsicum, anchovies, capers, olives, tomatoes, garlic and basil leaves. Pull bread from crust in small pieces and tuck among other ingredients. Scatter with provolone. Drizzle with olive oil and season with sea salt and freshly ground black pepper. Bake, loosely covered with foil, for 15 minutes, then uncover and bake for a further 15 minutes or until tomatoes are tender and bread golden. Serve warm or at room temperature, drizzled with a little more olive oil.
You may need it
Store Spice Organizer
Surface Utensil Holder
Cutting Board Set