Stuffed Tomatoes

Stuffed Tomatoes
 
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This recipe was uploaded
by DebDiMaggio

 
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Ingredients

Ingredients
Method
 
  • 5 medium fresh and ripe tomatoes
  • a rather big handful of parsley
  • 3 artichoke hearts
  • 3 anchovy fillets
  • tablespoon of parmesan cheese
  • tablespoon of breadcrumbs
  • tablespoon of mayonaise
  • tablespoon of olive oil
  • 1 hard boiled egg (large)
  • s&p to taste
(hard boil the egg)

Cut the tomatoes top off and gently empty out the inside with a teaspoon making sure all the seeds and water have been removed and then set the tomato shells aside.
wash the parsley and cut off all the stems, you should have a cereal bowl full of leaves more or less. Dump that in the food processor.
add all the other ingredients (not the tomatoes) to the parsley and wizz, but don't make it too creamy. This filling is more or less an idea I make it difeent every time, you can add chillis, mustard, basil, nuts, mushrooms........ it's a creative recipe.
Stuff the tomatoes with the cream and chill in the fridge for 30 to 60 mintues.

Serve and enjoy.

Stuffed Tomatoes

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This recipe was uploaded by DebDiMaggio

 
 
this is a great starter and great for a warm summer day when you don't feel like cooking anthing much. Also great to serve with a BBQ.
Difficulty.......... so easy your kids could make this!!!!!!!!!!!

Method


(hard boil the egg)

Cut the tomatoes top off and gently empty out the inside with a teaspoon making sure all the seeds and water have been removed and then set the tomato shells aside.
wash the parsley and cut off all the stems, you should have a cereal bowl full of leaves more or less. Dump that in the food processor.
add all the other ingredients (not the tomatoes) to the parsley and wizz, but don't make it too creamy. This filling is more or less an idea I make it difeent every time, you can add chillis, mustard, basil, nuts, mushrooms........ it's a creative recipe.
Stuff the tomatoes with the cream and chill in the fridge for 30 to 60 mintues.

Serve and enjoy.
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