Stuffed Tomatoes

Recipe by threeovens
READY IN: 11mins
SERVES: 8
YIELD: 8 tomatoes
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • First core and skin the tomatoes; cut out the core with a knife, then score the other end with an "X". Drop each tomato in a pan of boiling water for about 10 seconds, then place in an ice water bath to stop cooking. The skin should now remove easily.
  • Slice the tops off the tomatoes, reserve. Scoop out any seeds that remain. Season with a little salt and pepper. If any of the tomatoes won't stand up nice, just slice a bit off the bottom to make them stable.
  • Chop the eggs and combine with the aioli or mayonnaise. Season with salt, pepper, and parsley. Stuff into the tomatoes, then cover with reserved tops.
  • If prepared ahead, brush lightly with olive oil and cover with plastic wrap.
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