Stuffed Tomatoes With Bottarga

Time 40 minutes
Yields Serves 6
Stuffed Tomatoes With Bottarga

Core tomatoes and add a dash salt to cavity of each. Turn them over onto paper towels so that seeds and liquid drain out. Discard these. Scoop some of flesh out of each tomato and mash in a large mixing bowl.


Add celery, parsley, shrimp and bottarga to bowl and toss lightly just until ingredients combine. Add oil, lemon juice and pepper to taste and combine thoroughly.


Carefully stuff cavity of each tomato with filling and serve.

Get our new Cooking newsletter, coming soon.
You may occasionally receive promotional content from the Los Angeles Times.