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Spanish Tomatoes

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“Posting for ZWT5. Did a little tweaking, first! Goes well on a plate of tapas. I really like this recipe, as it gets rid of the insides. Why do today's tomatoes all seem to be very woody?!”
READY IN:
30mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Core the tomatoes. Prepare a bowl of iced water that will hold all the tomatoes. Skin the tomatoes by placing in boiling water about 10 seconds. Plunge into iced water to stop cooking. Just peel skin off. Slice off the tops and just a little bit off the bottom so they stand upright. Carefully remove innards. (I use a grapefruit spoon to do this. Gets it really clean!) Set aside.
  2. Mash the eggs with the mayonnaise, salt & pepper, breadcrumbs and parsley. The filling needs to be the consistency of stiff mashed potatoes. Stuff the tomatoes, pressing down the filling firmly. They need to be really firm, as they will be sliced. Brush with olive oil and black pepper. Cover and refrigerate.
  3. When ready to serve, carefully cut into approx 1/2" rings . Sprinkle with chopped parsley.
  4. Garlic, Onion and Caper Mayonnaise:.
  5. 1/4 cup mayonnaise, 1 tbsp chopped garlic, 1 tbsp drained capers,1 tbsp chopped red onion.

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