Norwegian Bacalao-Stuffed Tomatoes

Norwegian Bacalao-Stuffed Tomatoes

Bacalao highlights these satisfying stuffed tomatoes bursting with fresh, savory flavors.

Give your rating 1 5 5


Number of servings


  • Desalt Norwegian Bacalao and break into pieces. Set aside and keep cold.
  • In a small mixing bowl, combine chopped black olives, capers, basil and breadcrumbs; mix and set aside.
  • In a large sauté pan over medium heat, add 2 tablespoons olive oil and the small-diced onions. Cook until translucent.
  • Add cherry tomatoes and bacalao, cook over medium-low heat 3 to 4 minutes and add the egg; stir until cooked, then mix in the black olive mixture.
  • Core and fill each tomato with an even amount and place in a preheated 200ºF oven for 20 minutes.