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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 8 |
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A great Tapas appetizer. Tomatoes are used as a container for a delicious Spanish stuffing. Ingredients:
8 small tomatoes |
4 hard-boiled eggs |
6 tablespoons mayonnaise, or allioli if you like |
salt and pepper |
1 tablespoon parsley, chopped |
Directions:
1. Skin the tomatoes, first by cutting out the core with a sharp kinfe & making a '+' incision on the other end of the tomato. Then place in a pan of boiling water for 10 seconds, remove & plunge into a bowl of iced or very cold water (this latter step is to stop the tomatoes from cooking & going mushy.).
2. Slice the tops off the tomatoes, & just enough of their bases to remove the rounded ends so that they will sit squarely on the plate. Keep the tops. Remove the seeds & insides, either with a teaspoon or small, sharp knife.
3. Mash the eggs with the mayonnaise (or alloili, if using), salt, pepper & parsley. Stuff the tomatoes, firmly pressing the filling down. Replace the lids (tops) at a jaunty angle. IF keeping to serve later, brush them with olive oil to keep them from drying out. Cover with plastic wrap.
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