International Recipes
Stuffed Tomatoes
Ingredients
- 4 beefsteak tomatoes
- 4 ounces German Camembert or Bavarian Brie
- 2 scallions
- 4 anchovy fillets
- 1 tablespoon capers
- 2 teaspoons caraway seeds
- Salt and ground black pepper
Instructions
- Remove stalk from the top of each tomato. Slice off the bottom of each tomato. Remove core from the bottom of each tomato. Cut a slice from the rounded end of each tomato and scoop out the pulp and seeds with a small teaspoon. Strain out the
seeds and use the pulp and juice for the filling.
- Place anchovies in a little milk and let soak for about 5 minutes to remove salt.
- Rinse, pat dry and chop. If the capers are large, chop them roughly.
- Chop scallions finely and mash with the cheese, capers, anchovies, caraway seeds, salt and pepper.
- Add reserved tomato juice and pulp and mix ingredients together thoroughly.
- Spoon the filling into the tomatoes and place them on serving plates.
- Top with the reserved tomatoes slices and serve chilled.