Pomodori Perini Farciti

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