Wednesday, 6 February 2013

Olive stuffed tomatoes and parsley and red onion salad

Olive stuffed tomatoes and red onion and parsley salad
Due to insane busyness at work, I have a number of things mentally queued up to post about.  This was actually what we had a a starter for our Christmas Day meal which tells you something about how long my mental queue is!

Cherry tomatoes being hollowed out
Because we were having a relatively heavy main - spanokopita - I wanted something light for the starter but, at the same time, something special.  For some reason, things always feel more special when they're stuffed.  I suppose it's because you know that someone spent ages with their thumb in a series of tomatoes to produce it. Even if that someone is you.  The main lesson that I took from this is that, if you do not want your thumb to be completely numb at the end of this, you should make sure the tomatoes are room temperature before you begin. 
Anyway, that life lesson aside, this was pretty good.  I got some cherry tomatoes - well, baby plum tomatoes, I think but it amounts to the same thing - hollowed them out with my thumb, stuffed them with olives (I had to chop the olives to get them inside but obviously this depends on the relative sizes of your olives and your tomatoes), and served on a bed of chopped red onion and herbs. 

Red onion and parsley salad

Olive stuffed tomatoes and red onion and parsley salad

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