12 medium tomatoes
extra virgin olive oil
3 oz. dry bread
1 t. cumin seeds
4 oz. Greek feta cheese
3 oz. pitted black olives, chopped
1 sprig thyme, leaves removed
4 oz. ricotta cheese
2 oz. sun-dried tomatoes packed in oil, chopped
handful of fresh basil, chopped
1 red onion, sliced thinly
2 oz. anchovies packed in oil
zest of 1 organic lemon
smoked sweet paprika
Cut about 3/4 inch off the stem end of the tomatoes, and reserve the tops.
Cut inside each tomato around the circumference of the pulp, and scoop out the pulp, reserving it with a pinch of salt and a little olive oil.
Lightly salt the inside of the tomatoes and put them upside down for 5 minutes to drain.
Soften the bread in a little cold water for 10 minutes.
Squeeze the water out of the bread, and divide bread in two bowls.
Heat cumin seeds for 1 minute in a pan with 3 T. olive oil.
In one bowl of bread, add feta, olives, thyme leaves, and cumin seeds, mixing well.
In the other bowl of bread, add the ricotta, sun-dried tomatoes, and basil, mixing well.
Sauté onion in a little olive oil until softened, about 5 minutes, and season with salt. Add some to each bowl.
Fill the tomatoes with the two fillings, and add the reserved tops.
Serve with the reserved tomato pulp, anchovies, lemon zest, and paprika.