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