From Food to Book

Stuffed tomatoes Serves two Preparation: 15 minutes Ingredients: 4 round ripe medium size tomatoes 1 small can of tuna in olive oil 2 tablespoons of black olive pate’ 8 basil leaves and some parsley Extra virgin olive oil, ground pepper Wash and dry the tomatoes. Cut the tops and remove seeds. Keep tomatos upside down.

Meanwhile pour off the oil from the tuna and put fish in a small bowl with the black olive pate’, washand cut basil and parsley, and a pinch of pepper.

Mix well.

Fill the little tomatoes’ holes with the mix, cover them with their hats and place them on a serving plate.

If you use tuna in water, add a pinch of salt and one tablespoon of extra virgin olive oil to make it smooth.

This is an easy and tasty side dish to enhance an ordinary steak.