Ingredients
-
4
-
1
-
-
1/4
-
1
-
1
-
1
-
4
-
3
-
4
-
12
-
4
-
-
-
Directions
Tomatoes Stuffed With Eggs and Anchovies, This is the only recipe among my posted that I have not personally tried, but we tomato lovers all know that a tomato is a tomato is a tomato From The Kitchen Library , So, so flavorful I will add just a touch of capers in the egg mix next time, not just as a garnish
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Steps
|
1
Done
|
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
Done
|
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
Done
|
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. |
