Entrees

Vine tomatoes with stuffed anchovies, olives and capers

Name: Vine tomatoes with stuffed anchovies, olives and capers
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 24 baby truss tomatoes on the vine, cut into 4 (6 tomatoes per vine); 18 white anchovies in oil, drained, finely chopped; 1/4 cup (40g) pitted green olives, finely chopped; 1/4 cup (50g) salted baby capers, rinsed, drained; 1/3 cup chopped flat-leaf parsley leaves; 2 tbs extra virgin olive oil; 3 cups (900g) rock salt; Micro parsley, to serve

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Get ready for your tastebuds to explode after tasting these Italian inspired stuffed vine tomatoes.

24 baby truss tomatoes on the vine, cut into 4 (6 tomatoes per vine)
18 white anchovies in oil, drained, finely chopped
1/4 cup (40g) pitted green olives, finely chopped
1/4 cup (50g) salted baby capers, rinsed, drained
1/3 cup chopped flat-leaf parsley leaves
2 tbs extra virgin olive oil
3 cups (900g) rock salt
Micro parsley, to serve

Method

1.

Preheat oven to 180°C. Using a serrated knife, cut the tops off tomatoes, being careful not to break the vine from the tops. With a small spoon, scoop out the seeds and core, being careful not to pierce the skin. Transfer tomato flesh to a bowl with the anchovies, olives, capers, parsley and oil.
2.

Season with freshly ground black pepper and stir to combine. Spread rock salt over the base of an ovenproof baking dish and sit tomato bases on the salt. Divide anchovy mixture among tomatoes and replace tops with vines still attached. Bake for 8-10 minutes until tomatoes are warmed through and starting to soften. Serve warm, scattered with micro parsley.

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