Stuffed Tomato Tapa

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.


serves: 4
preparation time: 1 hr
cooking time: n/a


  • 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
  • pepper


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.]

Get a pdf version of this recipe

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