Stuffed tomatoes with avocado and olive

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Ingredients:

8 small ripe tomatoes

1 large ripe, soft avocado

3 teaspoons lemon juice

1 garlic clove

6 anchovy fillets

8 black olives

1 tablespoon chives

Preparation:

© Janneke's Recipe pages - recipe vegetable, tapas, starter

Cut the cap off the stem side of each tomato and remove seeds.

Place the tomatoes with the opening down on kitchen paper to drain.

Peel the avocado, remove the pit and mash the pulp very fine. Add lemon juice, pressed garlic, chopped anchovy and chopped and stoned olives. Season with salt and freshly ground black pepper.

Spoon the avocado mixture in the tomatoes and garnish with chives.