Spanish Stuffed Tomatoes

In this recipe, the tomatoes are used as a container for a savory Spanish stuffing. Aioli is a type of garlic mayonnaise (it's known as allioli in Spain). If you don't like garlic, use plain mayonnaise instead.

Serves 3-8



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

Slice off the top and core out each tomato with a sharp knife. Then skin the tomatoes by making an X incision on the bottom end of the tomato and boiling them in water for 10 seconds. Plunge the tomatoes into a bowl of ice water to stop the tomatoes from cooking and peel off the skins. Slice off just enough of their bases so that they sit upright on a plate. Keep the tops if using small tomatoes, but discard large tomato tops. Mash the eggs with the aioli or the mayonnaise and add salt, pepper and parsley. Stuff the tomatoes.

For small tomatoes, replace the lids. If serving later, brush the tomatoes with olive oil and sprinkle with black pepper to keep them from drying out. Cover with plastic wrap.

For large tomatoes, the filling must be firm enough to be sliced. If necessary, add white breadcrumbs to the mayonnaise until the mixture reaches the consistency of mashed potatoes. Season and fill the tomatoes.

Refrigerate for 1 hour, then slice into rings. Sprinkle with chopped parsley.