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Tomatoes Stuffed With Olives, Garlic And Parsley

January 30, 2023

CATEGORY	CUISINE	TAG	YIELD
		Alive &, Cooking	2	Servings

INGREDIENTS

4		Ripe tomatoes
		Salt and pepper
2		Wholemeal bread
1		Clove garlic, halved up to
		Olive oil
2	oz	Fresh parsley, chopped
8		Black olives, pitted and
		finely
		chopped

INSTRUCTIONS

2
Cut the tomatoes in half, score the cut surface with a sharp knife,
press in some salt and when it has dissolved, turn the tomatoes  upside
down on a plate and leave them for 1-2 hours.  Cut the crusts off the
bread and rub on both sides with the garlic.  Sprinkle with olive oil
and leave to soften. Mix the parsley with the  olives and bread, season
well.  Squeeze the juice and pulp from the tomatoes and press in the
bread  and parsley mixture.  Put the tomatoes into a gratin dish,
sprinkle with more olive oil and  cook under the grill, slowly at first
then closer to the heat to  brown the surface. Serve at once, with
shavings of parmesan cheese on  top if desired.  DISCLAIMERÂ© Copyright
1996 - SelecTV Cable Limited. All rights  reserved.  Carlton Food
Network http://www.cfn.co.uk/  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 258 Calories From Fat: 158 Total Fat: 18.1g Cholesterol: 0mg Sodium: 1088.2mg Potassium: 1114.3mg Carbohydrates: 22.4g Fiber: 9.2g Sugar: 8.6g Protein: 8.1g