Tomates Rellenos Tapas


6 hard-boiled eggs

1 tbs harissa

1½ tbs good Dijon mustard

1 Green onion, finely chopped

2 tbs Red onion, finely chopped

1 tbs Italian flat leafed parsley, finely chopped

6 Green Sicilian olives, chopped

2 tbs Capers

2 tsp Olive oil

Sea salt & fresh black pepper, to taste


Tomatoes – I used local Juliet Tomatoes (courtesy of JBG)

If they’re not available substitute with large grape or small roma tomatoes

Lightly make a ‘+’ incision on both ends of tomato using a sharp knife. Then drop in boiling water for 10 seconds, remove and plunge into a bowl of iced water, the tomatoes should still be firm to the touch (shocking the tomatoes in ice water will stop the cooking process which otherwise would turn the tomatoes to a mushy consistency). Once tomatoes are cooled, remove from water, peel skin off, and slice in half. Remove seeds and insides with a grapefruit spoon or a small sharp knife. Set aside tomato husks.

Chop the eggs and combine with the rest of the ingredients in a large bowl. Mash and mix well. Gently stuff the tomatoes, firmly pressing the filling down. Cover with plastic wrap and  refrigerate for at least an hour before serving.

If made several hours in advance of serving, brush with olive oil and black pepper to prevent the tomatoes from drying out.

Garnish with a few parsley leaves.

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