“A great Tapas appetizer. Tomatoes are used as a container for a delicious Spanish stuffing.”
READY IN:
10mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. 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.).
  2. 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.
  3. 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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