Stuffed Tomatoes

1. 1

   Skin the tomatoes, first by cutting out the core with a sharp kinfe & making a '+' incision on the other end of the tomato.

2. 2

   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.

3. 3

   ).

4. 4

   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.

5. 5

   Keep the tops.

6. 6

   Remove the seeds & insides, either with a teaspoon or small, sharp knife.

7. 7

   Mash the eggs with the mayonnaise (or alloili, if using), salt, pepper & parsley.

8. 8

   Stuff the tomatoes, firmly pressing the filling down.

9. 9

   Replace the lids (tops) at a jaunty angle.

10. 10

    IF keeping to serve later, brush them with olive oil to keep them from drying out.

11. 11

    Cover with plastic wrap.

* Per serving · 4 servings · Values may vary.

No additional tips available.