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Stuffed Tomatoes

Here's how you make Stuffed Tomatoes
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  • Servings: 4
  • Prep: 45m
  • Cook: 0m
    • The following recipe serves 4 people.

Ingredients

The ingredients are:
  • 4 large tomatoes
  • 1 teaspoon Dijon mustard
  • Salt to taste
  • 1/4 cup oil (extra virgin olive oil)
  • 1 teaspoon fresh parsley, minced
  • 1 teaspoon fresh mint, minced
  • 1 teaspoon fresh basil, minced
  • 4 anchovy fillets (packed in oil, drained and cut into small pieces(
  • 4 large eggs (hard-cooked and cut into cubes)
  • 4 thin lemon slices
  • 24 capers (well-drained)
  • 4 leaves fresh curly-leaf parsley
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

We hope you enjoy this recipe!

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