One of my favorite cookbook authors is Claudia Roden, known for her extraordinary Middle Eastern cooking. Here is a dish that is light but filling, and rich in flavors. The recipe calls for preserved lemons, of which I had none, sadly. But it still was a delicious dish; next time, I shall make my own lemons to go with this. A fabulous Moroccan recipe.
Tomatoes stuffed with roast peppers, tuna, capers, and olives (from Arabesque)
4 red bell peppers
3 tablespoons extra virgin olive oil
one 7-ounce can of tuna, flaked
2 tablespoons capers
4 tablespoons chopped black olives
peel of 1/2 preserved lemon, chopped (optional)
2 tablespoons chopped flat-leaf parsley
6 large tomatoes
Place the peppers on a sheet of foil on an oven tray under preheated broiler, 2 1/2 – 3 1/2″ from the broiler. Turn them until their skins are black and blistered all over. To loosen skins further, put them in a pan with a tight-fitting lid for 10 – 15 minutes. When the peppers are cool enough to handle, peel them and remove and discard the stems and seeds. Now cut the peppers into strips about 3/4″ wide. Mix with the rest of the ingredients except the tomatoes.
Cut a small circle around the stalk of each tomato and cut out a cap. Remove the center and seeds with a pointed teaspoon. Fill the cavities with the roast pepper mixture and replace the caps. Arrange in a shallow baking dish and bake in a preheated oven at 350 degrees F. for 20 – 30 minutes, or until the tomatoes are a little soft. Makes 6 servings.