Tomatoes Stuffed With Eggs and Anchovies

This is the only recipe among my posted that I have not personally tried, but we tomato lovers all know that a tomato is a tomato is a tomato. From The Kitchen Library.

• Ready In: 1 hr
• Serves: 4

Ingredients

• 4  large tomatoes
• 1  teaspoon Dijon mustard
•  salt
• 1⁄4 cup extra virgin olive oil
• 1  teaspoon  minced fresh flat-leaf parsley (Italian)
• 1  teaspoon of fresh mint
• 1  teaspoon  minced fresh basil
• 4  anchovies packed in oil, drained and cut into small pieces
• 3  eggs, hard-cooked and cut into cubes
• 4  slices lemons
• 12  well-drained capers
• 4  leaves fresh curly-leaf parsley

Directions

1. Slice the top off of each tomato. Using a spoon, gently remove the pulp and seeds. Lightly salt the insides and then invert onto a plate for 30 minutes to drain.
2. In a small bowel stir together the mustard and salt to taste until well mixed. Add the oil and stir vigorously until blended. Add the flat-leaf parsley, mint, basil, anchovies and eggs, mix well.
3. Turn the tomatoes cut side up and place on a serving dish. Fill each tomato with one-fourth of the mixture. Place l lemon slice atop each tomato. Decorate each slice with 3 capers and a parsley leaf and serve.