Stuffed Tomatoes

•8 small tomatoes, or 3 large ones
•4 hard-boiled eggs, cooled and peeled
•6 tablespoons allioli or mayonnaise
•Salt and pepper
•1 tablespoon parsley, chopped
•1 tablespoon white breadcrumbs, if using large tomatoes

Note: Nutrition information assumes 8 small tomatoes and no breadcrumbs used.

Skin the tomatoes, first by cutting out the core with a sharp knife and making a '+' incision on the other end of the tomato. Then place in a pan of boiling water for 10 seconds, remove and plunge into a bowl of iced or very cold water (this latter step is to stop the tomatoes from cooking and going mushy).

Slice the tops off the tomatoes, and just enough of their bases to remove the rounded ends so that they will sit squarely on the plate. Keep the tops if using small tomatoes, but discard those large tomatoes. Remove the seeds and insides, either with a teaspoon or small, sharp knife.

Mash the eggs with the allioli -or the mayonnaise, if using- salt, pepper and parsley. Stuff the tomatoes, firmly pressing the filling down. With small tomatoes, replace the lids at a jaunty angle. If keeping to serve later, brush them with olive oil and black pepper ot prevent them from drying out. Cover with clingfilm and keep.

For large tomatoes, the filling must be firm enough to be sliced. If you make your own mayonnaise, thicken it by using more egg yolks. If you use shop-bought mayonnaise or allioli, add white breadcrumbs until the mixture reaches the consistency of mashed potatoes.

Season. Fill the tomatoes, pressing down firmly until level. Refrigerate for 1 hour, then slice with a sharp carving knife into rings. Sprinkle with chopped parsley.
Could also serve whole.

Makes four servings, of two small tomatoes each.

Number of Servings: 4

Recipe submitted by SparkPeople user PRINCESS_TWISTY.