🫙 From the Spice Rack
stuffed tomatoes
4 beefsteak tomatoes 4 ounces German Camembert or Bavarian Brie 2 scallions 4 anchovy fillets 1 tablespoon capers 2 teaspoons caraway seeds Salt and ground black p...
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Ingredients6 items
Ingredients
- 4beefsteak tomatoes
- 4ouncegerman camembert or bavarian brie
- 2scallions
- 4anchovy fillets
- 1tablespooncapers
- 2teaspooncaraway seeds
Directions
- 1
Stuffed Tomatoes 4 beefsteak tomatoes 4 ounces German Camembert or Bavarian Brie 2 scallions 4 anchovy fillets 1 tablespoon capers 2 teaspoo
- 2
Slice off the bottom of each tomato
- 3
Remove core from the bottom of each tomato
- 4
Cut a slice from the rounded end of each tomato and scoop out the pulp and seeds with a small teaspoon
- 5
Strain out the seeds and use the pulp and juice for the filling
- 6
Place anchovies in a little milk and let soak for about 5 minutes to remove salt
- 7
Rinse, pat dry and chop
- 8
If the capers are large, chop them roughly