Stuffed tomatoes with avocado and olive


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

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How to prepare:

Cut the cap off the stem side of each tomato and hollow out.

Place the tomatoes upside down on kitchen paper to drain.

Peel the avocado, remove the pit and mash the pulp. Combine with lemon juice, pressed garlic, chopped anchovy and stoned and chopped olives.

Season with salt and freshly ground black pepper.

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

First published: April 12, 2003, Netherlands
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