02 May STUFFED TOMATOES WITH BLACK OLIVES – CATALAN STYLE
4 large beefsteak tomatoes
½ tsp sea salt
½ cup first pressed olive oil
2 red bell peppers, seeded and cut into strips
2 red onions, thinly sliced
24 black olives, pitted
½ cup panko, Japonese breadcrumb
8 fillets of anchovies
Preheat the oven 250 f.
Cut the tomatoes in half across the middle and scoop out the insides with a teaspoon. Sprinkle the insides with salt, turn upside down in a colander, and leave to drain for 30 minutes. Dry the insides with paper towels.
While the tomatoes are being salted, heat 4 tbsp of olive oil in a skillet and gently cook the strips of bell pepper, seasoned with salt and pepper, until they are soft and starting to brown. Drain well and set aside.
In the same pan, season the sliced onions with salt and pepper and sweat them slowly; they should be very well cooked, almost caramelized. Drain them thoroughly.
Turn the tomatoes over and place them in an ovenproof dish. Stuff them with the onion and then the strips of pepper on top. Arrange three olives on each. Sprinkle with the remaining olive oil and bake for 25 minutes. Sprinkle with panko. Garnish with fillets of anchovies.