Italian Salmon-Stuffed Tomatoes

  • 1 Tbs. Italian Salt Packed Capers
  • 1 lb. boneless, skinless salmon
  • 3.5 Tbs. extra virgin olive oil
  • 1 TBS chopped Italian Parsley
  • 1 tsp finely chopped garlic
  • 2 TBS fine breadcrumbs
  • sea salt and fresh ground pepper
  • Two large, ripe tomatoes

Rinse and drain capers and chop finely. Dice salmon and toss in a bowl with 2.5 TBS olive oil, parsley, garlic, capers, 1 TBS breadcrumbs, pinches of salt and several grindings of pepper.

Cut tomatoes in half horizontally, scooping out all the seeds and the center (reserve tomato pulp for another dish). Dry inside of tomatoes with a paper towel and gently fill each tomato half with salmon mixture. Sprinkle tops with remaining breadcrumbs and drizzle with remaining TBS of olive oil.

Place tomatoes in an oiled roasting pan and roast in the top of a 400 degree oven for 35 minutes, or until stuffing has formed a light golden crust. Cool slightly before serving or at room temperature.

Adapted from Marcella Hazan

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