Stuffed Tomatoes

"A Spanish tapa. It is essentially egg salad in a tomato. Tuna or chicken salad would also be delicious here. Really nice accompaniment to a green salad or any sandwich or just by itself for lunch."
 
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photo by Sarah_Jayne photo by Sarah_Jayne
photo by Sarah_Jayne
photo by Sarah_Jayne photo by Sarah_Jayne
photo by Starrynews photo by Starrynews
Ready In:
11mins
Ingredients:
6
Yields:
8 tomatoes
Serves:
8
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ingredients

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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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Reviews

  1. I never thought of stuffing a tomato with egg salad before but it actually did work. I think the importance is to have really fresh tasting tomatoes. So, that makes it a perfect recipe for summer when they are in abundance. I think if the recipe was changed to be cherry tomatoes it would be a nice party canape. Made for the Family Picks portion of ZWT5 for the Chow Hounds.
     
  2. Easy and delicious! I left the skins on the tomatoes, omitted the salt and used mayonnaise. Thanks for sharing!
     
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