Stuffed Tomatoes

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"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


  • 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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