Stuffed Red Pear Franchi Tomatoes
If you have planned when to eat this dish, pick the tomatoes a few days in advance and place
with an apple in a dark drawer at room temperature, to really ripen off well. They’ll go deep red
and this process will really enhance their flavour. Serves 4
Ingredients:
4 large Red Pear Franchi tomatoes
200 g can tuna in olive oil
Italian mayonnaise
2 teaspoons capers
2 tablespoons flat-leaf parsley (Gigante di Napoli), chopped
salt and freshly ground black pepper
Wash the tomatoes, cut off the top third of each and leave to one side. Scoop out some of the
flesh from inside the tomatoes to make a cavity, and put this aside also.
To make the filling, simply place the tuna, mayo to taste, capers, parsley and tomato flesh in
a bowl and mix. Season to taste. Spoon this mixture into the tomatoes and place the tops back
on at an angle so your guests can see the filling. Serve as an antipasto with prosciutto cotto
(cooked ham) from your Italian deli.
*taken from the book ‘From Seed to plate’ by Paolo Arrigo, published by Simon and Schuster
