Tomatoes Stuffed With Eggs and Anchovies |
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Prep Time: 60 Minutes Cook Time: 0 Minutes |
Ready In: 60 Minutes Servings: 4 |
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From The Kitchen Library. Ingredients:
4 large tomatoes |
1 teaspoon dijon mustard |
salt |
1/4 cup extra virgin olive oil |
1 teaspoon minced fresh flat-leaf parsley (italian) |
1 teaspoon fresh mint |
1 teaspoon minced fresh basil |
4 anchovies packed in oil, drained and cut into small pieces |
3 eggs, hard-cooked and cut into cubes |
4 slices lemons |
12 well-drained capers |
4 leaves fresh curly-leaf parsley |
Directions:
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.
2. In a small bowel stir together the mustard and salt to taste until well mixed. Add the oil and stir vigorously until blended. Add the flat-leaf parsley, mint, basil, anchovies and eggs, mix well.
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.
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