Tomatoes Tapenade Recipe



  • 24-tomatoes
  • 1/4-cup (60 ml) black olives
  • 1-anchovy fillet
  • 1-garlic clove, finely chopped
  • 1-tsp (5 ml) olive oil
  • 2-tsp (10 ml) parsley, chopped
  • 1/4-tsp (1 ml) onion salt
  • dash of Worcestershire sauce
  • fresh ground pepper
  1. Cut a 1/4-inch (0.5 cm) slice off the top of each tomato, reserving caps. With a small spoon or knife, scoop out enough tomato pulp to allow stuffing. Set aside.
  2. Finely chop olives, anchovy and garlic. Mix well. Fold in remaining ingredients.
  3. Fill each tomato with 1 tsp olive stuffing. Top with reserved caps. Serve.



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