Pomodori Perini Farciti

Plum Tomatoes Stuffed with Eggs, Anchovies, and Capers

I Have been stuffing tomatoes this way for so long that I no longer remember if it is my idea or if it has always been done. In any event, it’s obvious that one can’t go wrong with such naturally complementary components as eggs and anchovies and capers.

In this, as in any other recipe that calls for anchovies, a substantial improvement in flavor is achieved when whole, salt-cured anchovies are used instead of canned fillets. Their salt has to be rinsed off, and they must be skinned, boned, separated into fillets, and placed under olive oil—undeniably a chore. It can be done a week or more ahead of time, and the reward is ample: a taste so astonishingly good that the anchovies become irresistibly appetizing just as they are, on a thickly buttered piece of good bread. Keep the anchovies refrigerated when not using them.


  • 3 extra large hard-boiled eggs
  • 8 to 10 flat anchovy fillets
  • 4 tablespoons capers
  • 6 to 8 fresh, ripe, firm plum tomatoes
  • 2 scallions, chopped fine


  1. Shell the hard-boiled eggs. Put the shelled eggs, the anchovy fillets, and 3 tablespoons of the capers into a blender or food processor and purée to a creamy consistency.
  2. Wash the tomatoes, cut them in half lengthwise, remove all the seeds and the central partition to make a hollow in each tomato half. Place them cut side down in a dish to allow any juice to run off.
  3. Mix the chopped scallions with the pureed eggs, anchovies, and capers. Stuff the tomatoes with the mixture. Top with the remaining whole capers. Serve at room temperature.

Serving Suggestions

As part of a buffet or as an appetizer taking the place of a first course before a fish course.