Tomatoes Stuffed with Roast Peppers, Tuna, Capers, and Olives
The tomatoes can be served hot or cold. I prefer them cold. For vegetarians, they make an elegant main dish accompanied by a potato or carrot salad. Use large or beefsteak tomatoes.
Recipe information
Yield
serves 6
Ingredients
Preparation
Step 1
Place the peppers on a sheet of foil on an oven tray under a preheated broiler, 2 1/2 to 3 1/2 inches from the broiler. Turn them until their skins are black and blistered all over. Alternatively—and more easily—roast them in the hottest oven for about 30 minutes, or until they are soft and their skins blistered and blackened, turning them once after 15 minutes.
Step 2
To loosen the skins further, put them in a strong plastic bag, twist it shut, and leave for 10 to 15 minutes. Another old way that has the same effect is to put them in a pan with a tight-fitting lid for the same length of time. When the peppers are cool enough to handle, peel them and remove and discard the stems and seeds. Now cut the peppers into strips about 3/4 inch wide. Mix with the rest of the ingredients except the tomatoes.
Step 3
Cut a small circle around the stalk of each tomato and cut out a cap. Remove the center and seeds with a pointed teaspoon. Fill the cavities with the roast pepper mixture and replace the caps. Arrange in a shallow baking dish and bake in a preheated oven at 350°F for 20 to 30 minutes, or until the tomatoes are a little soft. Keep a watch, however, that they do not fall apart.
