Created by MsPia on October 28, 2014
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.