Stuffed Tomatoes

45m
Prep Time
0m
Cook Time
45m
Ready In


"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

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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