->Stuffed Tomatoes 03 <-

(for 4 persons)

12 medium-sized round tomatoes

3/4 pound fresh ricotta

1 egg

6 anchovies filleted

fresh basil

olive oil

Cut a little head off the tomatoes, then empty them with a small

spoon, careful not to damage the exterior. Salt the insides. Turn

them over, and face them down on a cloth or paper towel--to allow

the water of the tomatoes to empty. Meanwhile, preheat the oven

at 375 degrees. Put the ricotta in a bowl and then proceed to

crumble it into small and fine pieces. Add small pieces of the

filleted anchovies and finely chopped basil. Add salt and pepper

to this preparation and then add the egg. Stir, then fill into the tomatoes. Make sure the stuffing levels at the top of the

tomatoes' opening. Then return the top to its place. Apply,

preferably by brush, the olive oil completely about the tomatoes.

Place the tomatoes on top of an oiled oven dish. Cook in oven for 20 minutes, until the stuffing is hardened.