Stuffed Tomatoes

Stuffed Tomatoes 

"Served this at a tapas party, and even the folks who hate tomatoes liked it."


Ingredients for Stuffed Tomatoes:

For 6 persons:

- 8 small tomatoes

- 6 tablespoons allioli

- 4 hard-boiled eggs, cooled and peeled

- Salt and pepper

- 1 tablespoon parsley, chopped


How to make Stuffed Tomatoes:

Place the tomatoes in a pan of boiling water for 20 seconds, remove and plunge into a bowl of iced or very

cold water (this latter step is to stop the tomatoes from cooking and going mushy).

Slice the tops off the tomatoes, and just enough of their bases to remove the rounded ends so that they will sit squarely on the plate.

Keep the tops.

Remove the seeds and insides, either with a teaspoon or small, sharp knife.

Mash the eggs with the allioli, salt, pepper and parsley.

Stuff the tomatoes, firmly pressing the filling down. With small tomatoes, replace the lids

at a jaunty angle.

If keeping to serve later, brush them with olive oil and black pepper ot prevent them from

drying out.

Cover with plastic wrap and keep.


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