Baked Tomatoes Stuffed With Salmon, Garlic & Capers

Total Time: 1 hr 5 mins Preparation Time: 30 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 1 tablespoon capers, preferably packed in salt
• 1 lb salmon
• 3 1/2 tablespoons extra virgin olive oil
• 1 tablespoon chopped flat-leaf italian parsley
• 1 teaspoon very finely chopped garlic or 1 teaspoon pressed garlic
• 2 tablespoons unflavored fine dry breadcrumbs
• salt
• black pepper, ground fresh
• 2 large firm ripe tomatoes, weighing approximately 3/4 pound each

Recipe

• 1 drain the capers if packed in vinegar; soak, rinse, and drain if packed in salt.
• 2 chop them fine.
• 3 turn the oven on to 400.
• 4 remove the salmon's skin, any loose membranes, and carefully pick out all bones.
• 5 cut the fish into very small diced pieces and put in a bowl together with 2 1/2 tablespoons of olive oil, the chopped parsley, garlic, capers, 1 tablespoon of bread crumbs, salt and several grindings of black pepper.
• 6 toss thoroughly.
• 7 wash the tomatoes, cut them horizontally in half, and scoop out all the seeds and the centers to make a cup-like hollow.
• 8 pat the inside of the tomatoes with a paper towel to soak up excess juice, then stuff them with the salmon mixture, pressing it down lightly as you do so.
• 9 there should be enough to form a mound.
• 10 sprinkle the tops with the remaining bread crumbs and drizzle with remaining olive oil, holding back a few drops of the olive oil to grease the bottom of a baking pan.
• 11 place the tomatoes on the baking pan and bake in the upper level of the preheated oven for 30-35 minutes or until the salmon stuffing has formed a light golden crust.
• 12 serve not piping hot, but lukewarm.
• 13 they are also good later, at room temperature.