(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
