Those are a breed of tomatoes called brown
These are really quick to make. Any type of ripe tomato will work, but the brown type used here really added a different flavor to the dish. The anchovies are not optional.
Brown Tomato Stacks with Feta and Anchovies
- 6-8 anchovy fillets
- 4-5 medium sized brown tomatoes
- 4 tbsp feta cheese
- 2 tbsp capers
- Olive oil
- Salt/pepper
Cut tomatoes into thick slices. Mash the anchovies with their oil to form a paste. Mash the feta with olive oil to form a rough paste in another bowl. Spread one layer of tomato with anchovies, then the next with feta and capers. Repeat until stacks are done. Drizzle with olive oil and season with salt and pepper. Serve room temperature.
I am so sad – not only do I live in an apartment where I have no space to grow tomatoes, my supermarket has started importing these fancy French tomatoes that have absolutely no smell or flavour whatsoever. And I am totally with you on the anchovies.
I am sure I would love these, maybe with some buffalo mozzarella
Those are some FUNKY looking tomaters!
how smells… how delicious… Thank you dear Rufus, have a nice day, with my love, nia
They look a little like what we call a Kumato here… wonder if they are the same? Regardless, tomato feta and capers is a winning combination, no matter the breed!
Yes, they are. And thanks.
A nice combination of flavors.
They look fantastic (and a lot like Kumatos).
I think that’s the full name Kumato brown. Sounds like a person.
Anchovies for everyone! I’ve made a bunch of feta of late and have been looking for some new recipes. This will be a great way to use some of it. Thanks!
Just bought some heriloom tomatoes yesterday, and this recipe fits like a glove… but did you HAVE to stick those anchovies and make them mandatory? (oh, well, I don’t mind, I’ve been trying to work on going from hate to love and it seems to be working, slowly…)
I’ll make an exception just this once.
You got some big bold flavors going on there – I’m sure I would love it (even with the anchovies)—-
Um, anchovies NOT optional? You’re killing me….with stinky foods! Great use of brown tomatoes though!
Always find inspiring ideas here!
Yum! I just had some Kumatos Saturday, I love those! I also LOVE how the anchovies are NOT optional!
Sounds like a great summer dish. Cheers!
It looks great though I am not so sure of the anchovies. Not a big fan of them.
I wish I could eat these because they look wonderful.. another recipe my mother will LOVE
Tomato stacks! I’ve never seen these before. They sound super Mediterranean, with the feta, capers and anchovies.
Are they more brown or greenish a la a kumato?:) Looks delicious either way.
I think they’re called kumato browns. I didn’t adjust the color above if that helps.
These look and sound great.
Those look like gorgeous heirlooms. Did you guys grow those? WOW!
I wish. We haven’t had luck with heirlooms. I was surprised we found such nice ones in April at the market.
Did you get those at Kroger on JFK? I saw them and wondered how they taste.
Ha, yes. They were really good. Normally I wouldn’t even look at tomatoes at this time of year.
Nor would I but I will have to try them now.
FAB! John just planted out our second crop of tomatoes as the BAD frost got the first lot.. so in a while I can make these yummy morsels~ c
This is well done tomato stack sandwich. Very healthy one as well.
How did I miss this post? What a lovely take on the Caprese, one of my absolute favourites. We have some variety of brown tomatoes in Toronto, but alas they are as flavourless as the rest of them imposters! Shame. But I do like the idea of feta and anchovies…must put into the memory bank.
Eva kitcheninspirations.wordpress.com
I LOVE tomato season. So happy it’s almost upon us! I’ll definitely file this recipe away (sans anchovies) for future use…
Never had a brown tomato…!
Mike would simply adore these – anchovies and all.
Brown tomatoes! These sound good, even with the fishies.
Sounds good!
I see these (I think it’s these ones) in the store sometimes… are they a lot different to “normal” tomatoes? They’re quite a bit more expensive than regular tomatoes and I’ve always wondered if there was a difference in taste at all, or if they were just like the white/streaky eggplants.
Yum, we get these tomatoes here too and they taste fabulous!