Tomatoes Rellenos - Recipe

(Tomatoes are used as container for delicious Spanish stuffing)

Preparation time: 20 min

Refrigeration time: 1.5 hr

Serves -6

Ingredients:

Small tomatoes -12

Hard boiled eggs-6

Garlic mayonnaise-8tbsp

Chopped parsley-1.5tbsp

White break cumbs-1tbsp

Salt and pepper to taste

Recipe:

-Cut out the core of Tomatoes with a sharp knife and make a ‘+’ on other end.  Put these tomatoes in a pan of boiling water for 10 seconds, remove and plunge into a bowl of iced or very cold water to stop the tomatoes from cooking and going mushy.  Slice the top off the tomatoes and just enough of their bases remove the rounded ends so that they will sit squarely on the plate.  Remove the seeds and insides, either with a teaspoon or small sharp knife.

-Mesh the eggs with the mayonnaise, salt, pepper and parsley.  Stuff the tomatoes, firmly pressing the filling down.  Replace the lids at the jaunty angle.  If keeping for serving later, brush them with olive oil and black pepper to prevent them from drying out. Cover with cling film and keep.  Refrigerate for 1 hour and then slice with a sharp carving knife into rings. Sprinkle with chopped parsley and serve.

 pic courtesy:http://whilehewasout.files.wordpress.com/2012/06/tomates_rellenos-02.jpg