Neapolitan Tomatoes Print Email

Tomatoes just don’t get any better than this thoroughly Italian-tasting dish from Napoli! Makes an amazing appetizer or first course with a glass of Italian red or white wine.

2 extra large eggs
4 anchovy fillets in oil, drained
1 heaping TBS capers, rinsed & drained
Salt and freshly ground pepper
1 pound ripe tomatoes
fresh basil leaves
1/4 cup Italian extra virgin olive oil
scant 1/2 tsp. oregano
bruschetta, or rustic bread

Hard boil the eggs, peel and separate yolks, reserve whites for another use or mince and use as a garnish. Finely chop the anchovy filets and the capers together on a board. Transfer the ingredients to a small bowl. Add the cooked egg yolks and salt and pepper to taste. Use a fork to mix all the ingredients together in order to incorporate the egg yolks.

Slice the tomatoes. Spread some of the mixture on the top side of each slice. Tear the basil leaves into thirds.

Arrange the prepared slices of tomatoes, overlapping, in a row, on a serving platter. In a small bowl, mix the oil with the oregano. Pour the dressing over the tomatoes, sprinkle with the basil and serve with bruschetta or rustic bread.