 |
Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 10 |
|
This can be made several days in advance and refrigerated, but bring to room temperature before serving. Don't freeze and don't fill tomatoes until 1 hour before serving. Ingredients:
22 -25 cherry tomatoes (about 1 pint) |
3/4 cup pitted, imported oil-cured black olives |
4 anchovy fillets |
1 clove garlic, peeled,minced |
1 tablespoon well-drained capers |
1 tablespoon chopped fresh basil |
1 tablespoon chopped fresh parsley |
1 tablespoon lemon juice |
1/4 cup olive oil |
parsley or lettuce |
Directions:
1. Cut tops off cherry tomatoes.
2. Seed and turn tomatoes upside down on a plate to drain.
3. Coarsely chop olives and set aside.
4. Rinse anchovies in cold water and pat dry.
5. In a blender or food processor fitted with steel blade, combine olives, anchovies, garlic, capers, basil, parsley, and lemon juice.
6. Process until finely minced.
7. Turn food processor or blender on and drizzle in olive oil.
8. Remove mixture to a bowl and stir well.
9. Pack each cherry tomato with about 1 1/2 teaspoons olive mixture.
10. Set on parsley or lettuce-lined plate.
11. Serve tepid.
|
|