Another vegetable unit to add to a spread of Spanish tapas . Smallish tomatoes are great to stuff with all manner of fillings; this is just one.
|preparation time:||1 hr|
- 8 small-medium tomatoes
- 1 large egg, hard-boiled, shelled & finely chopped
- 6 pimento-stuffed green olives, finely chopped
- 25g canned anchovy fillets (½ can), chopped & oil reserved
In a small glass bowl, mix together the finely chopped egg, olives and anchovies. Moisten the mixture with some of teh reserved anchovy oil to make a pleasing consistency. Season with a few turns of black pepper – you won’t need salt because of the anchovies.
Invert the tomatoes so that they stand on the stalk end. Cut a cap off the round end of each tomato and hollow it out carefully with a teaspoon. Slightly over-stuff each tomato with the mixture and sit a cap back on top to pretty it up.
[If you can get a mixture of red and yellow tomatoes, you’re really cooking on gas – or not.]