Recipe - Baked Tomatoes Stuffed With Salmon Garlic And Capers

1 tablespoon Capers; preferably packed in
salt
1 pound Salmon
3 One half tablespoon Extra virgin olive oil
1 tablespoon Chopped italian flatleaf
parsley
1 teaspoon Very finely chopped garlic
2 tablespoon Fine; dry, unflavored bread
crumbs
Salt
Black pepper ground fresh
2 lg Ripe; firm tomatoes,
weighting approximately 3/4
pound each

Drain the capers if packed in vinegar; soak, rinse, and drain if packed in
salt; then chop them fine.

Turn the oven to 400 degrees. Remove the salmon's skin, remove any loose
membranes, and carefully pick out all bones. Cut the fish into very small
dice and put it in a bowl together with 2 One half tablespoons of olive oil, the
chopped parsley, garlic, capers, 1 tablespoon of bread crumbs, salt, and
several grindings of black pepper. Toss thoroughly.

Wash the tomatoes, cut them in half horizontally, scoop out all the seeds
and the centers to make a cuplike hollow. (If you are cooking anything
else that day or the next that calls for fresh tomatoes, use the scoopings
in the recipe.)

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 remaining olive oil, holding
back a few drops to smear the bottom of a baking pan. Place the tomatoes on
the baking pan and bake in the upper level of the preheated oven for 35
minutes or until the salmon stuffing has formed a light golden crust. Serve
not piping hot, but lukewarm. They are also good later, at room
temperature, but not reheated.

Yield: 4 appetizer servings

Notes: Recipe courtesy of Marcella Hazan, "Marcella Cucina"

Recipe by: Cooking Live Show #CL9007

Posted to MCRecipe Digest V1 #916 by "Angele and Jon Freeman"
jfreeman@comteck.com on Nov 19, 1997