Tomatoes Stuffed With Eggs and Anchovies

• 4 large tomatoes
• 1 teaspoon Dijon mustard
• salt
• 14 cup extra virgin olive oil
• 1 teaspoon minced fresh flat-leaf parsley (Italian)
• 1 teaspoon of fresh mint
• 1 teaspoon minced fresh basil
• 4 anchovies packed in oil, drained and cut into small pieces
• 3 eggs, hard-cooked and cut into cubes
• 4 slices lemons
• 12 well-drained capers
• 4 leaves fresh curly-leaf parsley

1. Slice the top off of each tomato.
2. Using a spoon, gently remove the pulp and seeds.
3. Lightly salt the insides and then invert onto a plate for 30 minutes to drain.
4. In a small bowel stir together the mustard and salt to taste until well mixed.
5. Add the oil and stir vigorously until blended.
6. Add the flat-leaf parsley, mint, basil, anchovies and eggs, mix well.
7. Turn the tomatoes cut side up and place on a serving dish.
8. Fill each tomato with one-fourth of the mixture.
9. Place l lemon slice atop each tomato.
10. Decorate each slice with 3 capers and a parsley leaf and serve.

tomatoes, mustard, salt, extra virgin olive oil, parsley, mint, fresh basil, anchovies, eggs, lemons, well, parsley

Taken from www.food.com/recipe/tomatoes-stuffed-with-eggs-and-anchovies-126127 (may not work)