6 firm tomatoes
1 can anchovy fillets
1/4 cup chopped capers
1 clove garlic, minced
1 tablespoon olive oil
2 hard-cooked eggs, chopped
1/4 teaspoon black pepper
1 teaspoon lemon juice

Buy large, even-sized tomatoes.

Cut a 1/2-inch piece from the stem end.

Scoop out the pulp and chop it.

Chop the undrained anchovies; mix with the chopped tomatoes, capers, garlic, olive oil, eggs, pepper and lemon juice.

Stuff the tomatoes.

Serve as an appetizer.

Serves: 6.

The recipe in this entry was taken from "The Pleasures of Italian Cooking" by Romeo Salta, with an Introduction by Myra Waldo, photographs by Roberto Caramico, assisted by John Ciofalo. The book was published in New York by The MacMillan Company in 1962. For the complete copyright-free cook book visit www.archive.org.... Image -- Month of June, 15th century.

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