Monday, May 9, 2011

Anchovy Stuffed Cherry Tomatoes

The big day finally came. Fiance is now daughter-in-law, and I am someone's mother-in-law, God wot. The cookbook played no part in the nuptials. However, I decided to have a group of various relatives and my out of town friends to dinner on Friday night before the wedding, and made anchovy stuffed cherry tomatoes for that. I have to say it was one of my more unsuccessful efforts. Roughly three-quarters of them were left the next morning. This was not entirely surprising because they weren't very good.
Anchovies are salty little mothers, and the stuffing turned out to be overpoweringly salty and fishy. I added about a quarter of a cup of mayonnaise to the mix to get it to hold together. Anchovies, chopped hardboiled egg yolks, and capers do not a cohesive filling make. If one was committed to making this dish, it's hard to know how to advise them. Possibly, you could try mixing in cream cheese to lessen the saltiness. Or, one might soak the anchovies, but part of the charm of anchovies is their oily goodness, and soaking would surely do away with that. After my cousin Lou efficiently cored all the tomatoes, too.
Well, here's the recipe.

Anchovy Stuffed Cherry Tomatoes

18 to 24 cherry tomatoes
6 hardcooked eggs
12 flat anchovy fillets, chopped.
1 tablespoon drained chopped capers.
Freshy ground black pepper to taste
1 tablespoon finely chopped parsley;

1. Cut a small piece off the end (away from the stem) of each tomato. Scoop out the pulp and discard. Place tomatoes upside down to drain.
2. Combine the egg yolks, anchovies, capers, pepper and parsley and use to fill the tomatoes. Chill. Makes ten servings

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