Tomatitos stuffed with anchovies

Today, to brighten the day and that the summer is not boring, we are going to change the salad for some tomatoes stuffed with anchovies.

I don't know if you have ever tried to stuff vegetables but it is the most interesting because it offers infinite options. In this case, for our tomatoes we have used some anchovies in oil and a cream cheese flavored with fresh basil that gives it a very rich refreshing touch.

The recipe is simple, we can do it in advance but only a few hours. It is not one of the recipes that lasts several days in the fridge since the edges of the tomato become withered and ugly. In any case, if you do it first thing in the morning, it will be perfect for lunchtime.

In this recipe I have tried to adjust the cream to the maximum to fill with the size of the tomatoes so that nothing is left over. The ones I have used are small twig tomatoes. They are neither as big as normal tomatoes nor as small as cherrys tomatoes. I can assure you that the size is perfect, serve 2 or 3 tomatoes stuffed with anchovies per serving instead of the salad and you will have a different garnish or starter.

You can fill them with countless thingsSo let your imagination run wild

Tomatitos stuffed with anchovies

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Change the salad for these tomatoes and you will have a rich and different recipe.

• Mayra Fernandez Joglar

• Kitchen: Modern
• Recipe type: salads
• Calories: 50
• Rations: 6

• Preparation time: 15M
• Cooking time: 1M
• Total time: 16M

Ingredients

• 6 small vine tomatoes
• 6 anchovies in oil well drained
• 75 g cheese spread
• 15 g of cream
• 6 fresh basil leaves
• Salt and pepper

Preparation

1. We wash and dry the tomatoes with kitchen paper. With a sharp knife we ​​make a cut in the upper part that we will reserve since it will be our cap or hat. Carefully and with the help of a spoon, we remove the inside of each tomato. You have to be careful not to break the tomato so that you can fill it well later. Once emptied we put them upside down to eliminate excess liquid.

2. Meanwhile, we put the butterfly on the blades and beat the cheese with the seasoned cream during 20 seconds, speed 3. We put the mixture in a pastry bag with a medium curly or smooth nozzle.

3. For assembly, we screw an anchovy well drained from the oil and place it inside one of the tomatoes. With the help of the pastry bag we fill the interior. We finish decorating with the basil leaves. We can put a leaf in each stuffed tomato or chop them and sprinkle on top of the cream.

4. When we have all the tomatoes filled, we store in the fridge until serving time.

More information - Zucchini stuffed with cheese, walnuts and ham

Adapt this recipe to your Thermomix model