For the stuffed tomatoes

  • 20 baby tomatoes
  • 800 ml cold water
  • 100 ml red wine vinegar
  • 150 g canned tuna, drained
  • 1/2 bunches flat leaf parsley, leaves chopped
  • 1 lemon, juice only
  • salt andfreshly ground black pepper
  • olive oil
For the stuffed peppers

  • 200baby g sweet peppers
  • 150 g soft goats' cheese
  • 1 pinches chopped fresh rosemary
  • flat leaf parsley
  • 1/2 tsp finely chopped fresh basil
  • 1 tbsp olive oil


Angela Hartnett Demonstrates Two Classic Italian Starters: Baby Tomatoes Stuffed With Tuna And Baby Peppers Stuffed With Goat's Cheese

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