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    Stuffed Tomatoes Peperonata

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    Stuffed Tomatoes Peperonata

    Serves: 4


    • 8 ripe beefsteak tomatoes
    • 1 fresh, peeled tomato
    • 1 soft white bread roll
    • 3 tablespoons red wine vinegar
    • 1 hard-boiled egg
    • 1 clove garlic, crushed
    • 5 small pickled gherkins
    • 3 pickled onions
    • 2 anchovy fillets, chopped
    • 2 tablespoons capers, washed and dried
    • 75g finely chopped parsley
    • Half a red chilli, finely chopped
    • 2 tablespoons olive oil
    • Salt and black pepper


    1. Cut the top off each tomato and scoop out the seeds, leaving about 1cm of flesh next to the skin.
    2. Tear the crust from the roll, soak the soft inside in the vinegar then strain and mash with a fork. Coarsely chop all the other ingredients and mix with the oil and bread until smooth. Season to taste. Fill the tomatoes with this salsa verde. Serve cold.

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