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.
As part of a buffet or as an appetizer taking the place of a first course before a fish course.
© 1986 Marcella Hazan estate. All rights reserved.