Stuffed Tomatoes

"A great Tapas appetizer. Tomatoes are used as a container for a delicious Spanish stuffing."
 
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Ready In:
10mins
Ingredients:
5
Serves:
8
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ingredients

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directions

  • Skin the tomatoes, first by cutting out the core with a sharp kinfe & making a '+' incision on the other end of the tomato. Then place in a pan of boiling water for 10 seconds, remove & plunge into a bowl of iced or very cold water (this latter step is to stop the tomatoes from cooking & going mushy.).
  • Slice the tops off the tomatoes, & 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 & insides, either with a teaspoon or small, sharp knife.
  • Mash the eggs with the mayonnaise (or alloili, if using), salt, pepper & parsley. Stuff the tomatoes, firmly pressing the filling down. Replace the lids (tops) at a jaunty angle. IF keeping to serve later, brush them with olive oil to keep them from drying out. Cover with plastic wrap.

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Reviews

  1. This truly a great appetizer. Made using allioli mayonnaise. The tomatoes from my yard were pretty small so instead of 8 it made 12. Some of the tomatoes were a little on the very ripe side and did not stuff well, but the just ripe ones stuffed just as described. These were so tasty that they were eaten up before I could get a photo. Thanks for the great post.
     
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RECIPE SUBMITTED BY

I'm from Ohio & my husband's from Oklahoma. We met & married in Washington, DC. Soon we moved to Oklahoma & lived there for 20 years, raising our 2 daughters. John is an electrical engineer & we had our own consulting firm there. In 1996, a year after our youngest graduated from high school, John took a job with an international company, & I retired. We took to the road. We lived in Puerto Rico, Panama, Texas, Montana, Pennsylvania, Massachusetts, Colorado & California. We'd be in each place about 6 to 8 months while he built a substation, then we'd be off again. We loved it. We'd be somewhere long enough to get the local feel, but not long enough to get bored. Montana & Massachusetts were our favorites, so about 2 years ago, when the time came to settle down, John went job hunting again. Not many engineering jobs in Montana so Massachusetts won the prize...Us. We love it here, especially all the history. The only drawback is both our daughters live in Seattle (about 3500 miles away). Thank heavens for telephones & email. Airplanes keep us together, but it's a long flight. We figure someday we'll have to move out there, but hopefully not for quite a few years. I have always enjoyed cooking & used MicroCook for many years. I have thousands of recipes in that program. In fact when I got a new computer, the guru that assembled it for me had to figure a way to get it on to my new computer. I also have tons of cookbooks...just ask my husband. They take up 3 bookcases. I hope you enjoy any of my recipes that you try, but I know everyone's taste is different. I love reading the reviews & trying new stuff. Sometimes it goes over big & sometimes it becomes a one-shot meal. <img src="http://i605.photobucket.com/albums/tt137/cathrineq/ZWT-TM1.jpg"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/participantbannerzwt5.jpg"> <img src="http://i80.photobucket.com/albums/j166/ZaarNicksMom/PACsticker-Adopted.jpg">
 
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