Pissalat-Stuffed Tomatoes

Pissalat is a Nicoise condiment, mixed from the amalgam of anchovies, garlic, thyme, bay leaves, and olives. It's the dominant flavor in pissaladiere, the French onion tart, being spread on the crust before caramelized onions are layered on top.

This provided the basis for stuffing tomatoes in the same way. The tops were carefully removed, the seeds were scooped out, and the tomatoes drained for about 10 minutes on paper towels. The pre-made pissalat was added -- about one teaspoon per tomato -- and then some cooked-down onions went on top.

I bake the whole thing for only a brief time, since it's summertime and the tomatoes are gorgeously fragrant as they are. About 20 minutes at 350 F does the trick, then allow them to cook to room temperature before serving.

Allowing one medium-sized tomato per person, this makes a lovely start to the meal. I was delighted by how well this dish came out. It would be fun to try this with smaller tomatoes, amuse bouche (or tapas) style. It would be easier to eat them, too, since the large ones have to be cut with a knife and fork when served.