Stuffed tomatoes with chickpeas
These Tuscan treats look strange but taste divine. Canestrini tomatoes are a Tuscan variety with deep ridges running top to bottom that look like bright red fingers.
Photo: Domino Postiglione
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- 8 ripe medium-sized tomatoes
- 1 tbsp unsalted butter
- 8 tbsp extra virgin olive oil
- 6 eschalots, finely diced
- 2 cloves garlic, minced
- 8 anchovies, drained and chopped
- 2 tbsp salted capers, washed, drained and roughly chopped
- ¼ cup parsley, chopped
- ½ cup basil, roughly torn
- 2 tbsp tarragon leaves, roughly chopped
- 2 tbsp sultanas
- 80g breadcrumbs
- 40g pine nuts, toasted
- Salt and pepper
- 400g cooked chickpeas
- 6 tbsp grated parmesan
Preheat oven to 160C. Slice top 1cm off each tomato, reserving this as a little "hat". Using teaspoon, scoop out insides of each tomato, taking care not to damage walls. Place flesh in bowl. Heat butter and 3 tbsp olive oil in pan. Gently fry eschalots and garlic for a few minutes until soft. Add anchovies, capers and chopped herbs and gently fry for another few minutes. Add 3 tbsp olive oil with sultanas and breadcrumbs and gently fry for 1 minute or until combined well. Remove from heat and place in another bowl to cool slightly. Add pine nuts. Season with salt and pepper to taste. Fill each tomato, pressing mixture gently but firmly into gaps.
Place stuffed tomatoes into baking dish and replace hats. Mix chickpeas with scooped-out tomato flesh and remaining 2 tbsp olive oil. Season with salt and pepper. Mix well and scatter chickpea mixture around stuffed tomatoes. Sprinkle chickpeas with parmesan and roast 15 minutes. Remove hats from oven. Roast tomatoes 10 minutes until well browned. Delicious hot or cold.