Baked Tomatoes with Salmon, Garlic & Capers Recipe
One of my favorite ways to eat up some of those large beefsteak-like tomatoes coming from your garden. Always a hit.
This recipes adapted from Marcella Hazan's cookbook, Marcella Cucina
(Haroer Collins Publishers, 1997)
1 tablespoon capers - preferably packed in salt
1 pound salmon
3-1/2 tablespoon olive oil
1 tablespoon Italian flat-leaf parsley - chopped
1 teaspoon garlic - very finely chopped
2 tablespoons unflavored bread crumbs - fine
salt to taste
black pepper- freshly ground
2 large ripe, firm tomatoes - approx 3/4 pound each
1. Drain the capers if packed in vinegar; or soak, rinse and drain if packed in salt. Chop capers well.
2. Preheat oven to 400-degrees
3. Remove the salmon skin, remove any loose membranes, and carefully pick out all bones. Dice fish into very small pieces and put it in a bowl together with 2-1/2 tablespoons of olive oil, the chopped parsley, garlic and capers, 1 tablespoon of bread crumbs, salt and several grinds of black pepper. Toss thoroughly.
4. Wash tomatoes, cut them in half horizontally, scoop out all the seeds and the seeds to make a cup-like hollow. (If you are cooking anything else that day or the next that calls for fresh tomatoes, use the scoopings in that recipes.)
5. Pat the inside of the tomatoes with paper towels to soak up excess juice, then stuff them with the salmon mixture, pressing it down lightly as you do so. There should be enough to form a mound. Sprinkle the tops with the remaining bread crumbs and drizzle with the remining olive oil, holding back a few drops to smear the bottom of a backing pan.
6. Place tomatoes on the baking pan and bake in the upper level of the preheated oven for 35 minutes or until the salmon stuffing had formed a light golden crust. Serve not piping hot, but lukewarm. They are also food later, at room temperature, but not preheated.
4 individual appetizer servings