These stuffed sun-dried tomatoes are built for the moment before dinner, when the table is almost set and everyone wants one salty bite. The tomatoes already bring the oil, acidity, and chew. The filling just has to sharpen them.
Breadcrumb, Pecorino, capers, anchovy, and parsley make a compact Sicilian filling. Let the tomatoes rest after stuffing so the crumb softens and the oil moves through the center.
Gusta Recipe BookSet servings and units first. You can change them anytime.
Lift the tomatoes from the jar and blot lightly. Choose 24 broad pieces and reserve 30 ml of the oil.
Finely chop the anchovies and capers. Mix them with the breadcrumbs, Pecorino, parsley, lemon zest, black pepper, and 15 ml reserved tomato oil.
Set half the tomatoes on a plate, cut side up if there is a clearer side. Spoon a small mound of filling onto each one.
Cover each filled tomato with a second tomato and press gently so the filling holds.
Drizzle with the remaining reserved oil and rest 10 minutes before serving. Serve at room temperature.
You made Pomodori Secchi Ripieni alla Siciliana. Time to eat.
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If the breadcrumb mixture feels dry, add oil from the tomato jar a teaspoon at a time. It should clump softly when pressed, not turn wet.
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