Tomatoes Stuffed with Roast Peppers, Tuna, Capers, and Olives

Step 1

For the filling, roast and peel the peppers (see page 84), remove the seeds, and cut into strips about 3/4 inch wide. Mix with the rest of the ingredients except the tomatoes.

Step 2

Cut a small circle around the stalk of each tomato and cut out a cap. Remove the pulp and seeds with a pointed teaspoon. Fill with the roast-pepper mixture and replace the caps. Arrange in a shallow baking dish and bake in a preheated 350°F oven for 20–30 minutes, or until the tomatoes are a little soft, keeping watch so that they do not fall apart.

Variation:

Step 3

In Tunisia they may add 1 or 2 garlic cloves, 1 minced hot chili pepper, and 1 teaspoon of tabil (page 48).