Baked Tomatoes Stuffed with Salmon, Garlic, and Capers

Pomodori al Forno Farciti di Salmone


Preparation info

  • 4

    Individual Appetizer Servings
    • Difficulty


Appears in

Marcella Cucina

By Marcella Hazan

Published 1997

  • About


  • 1 tablespoon capers, preferably packed in salt
  • 1 pound salmon


  1. Drain the capers if packed in vinegar; soak, rinse, and drain if packed in salt; then chop them fine.
  2. Turn the oven on to 400°F.
  3. Remove the salmon’s skin, remove any loose membranes, and carefully pick out all bones. Cut the fish into very small dice and put it in a bowl together with