Stuffed Tomatoes Recipe

Serves 5

10 medium sized vine ripened tomatoes
boiling water and ice water to skin the tomatoes
5 hard boiled eggs, shelled
1/2 cup of mayonnaise
1/2 cup fresh breadcrumbs
1/2 teaspoon of salt and freshly ground black pepper
8-10 fresh basil leaves, torn
1-1/2 tablespoon toasted pine nuts
3 tablespoons of pitted, sliced black Spanish olives

Cut a small cross on the bottom of each tomato. Use the tops as “lids”
or discard them if the tomatoes are kind of small. Remove the inside of
the tomatoes flesh with a spoon, and place them upside down to drain,
If desire, save the tomatoes flesh and use it for a sauce or soup.)

Mash the eggs with the mayonnaise, breadcrumbs, salt and pepper. Then stir
through the basil leaves, pine nuts and olives. Spoon mixture into the tomato
shells, pressing down. to fill the cavities, then replace lids (if using). Serve at
room temperature or place in refrigerator until ready to eat.


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