Stuffed Tomatoes
Recipe: #15301
October 28, 2014
Categories: Fresh Tomatoes, Eggs, Fruit, Tomato, Brunch, Entertaining, Father's Day, Mother's Day, Picnic, Summer, Gluten-Free, Non-Dairy more
"Inspired by JC in Texas. be careful with the salt, since anchovies and capers are pretty salty. Put the capers in water for a few minutes and drain."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (543.3 g)
- Calories 308.4
- Total Fat - 20 g
- Saturated Fat - 3.8 g
- Cholesterol - 208.3 mg
- Sodium - 265.1 mg
- Total Carbohydrate - 30.7 g
- Dietary Fiber - 9 g
- Sugars - 12.1 g
- Protein - 11.7 g
- Calcium - 142.9 mg
- Iron - 4 mg
- Vitamin C - 143.6 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Slice the top off of each tomato. Using a spoon, gently remove the pulp and seeds. Lightly salt the insides and then invert onto a plate for 30 minutes to drain.
Step 2
In a small bowel stir together the mustard, salt to taste and oil and stir vigorously until blended. Add the flat-leaf parsley, mint, basil, anchovies and eggs, and halve of the capers, chopped, mix well.
Step 3
Turn the tomatoes cut side up and place on a serving dish. Fill each tomato with one-fourth of the mixture. Place l lemon slice atop each tomato. Decorate each slice with 3 capers and a parsley leaf and serve.
Tips & Variations
No special items needed.
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