Ingredients:
4 large tomatoes
1 teaspoon Dijon mustard
salt
1/4 cup extra virgin olive oil
1 teaspoon minced fresh flat-leaf parsley ( Italian)
1 teaspoon fresh mint
1 teaspoon minced fresh basil
4 anchovies packed in oil, drained and cut into small pieces
3 eggs, hard-cooked and cut into cubes
4 slices lemons
12 well-drained capers
4 leaves fresh curly-leaf parsley
Directions:
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.
Servings: 4
Time preparation: 60 min.
Time total: 60 min.