Tomatoes with Sardines and Olives

Appetizers | Greek cuisine

⏳ Time

2 hours 20 minutes

🥕 Ingredients

🍽️ Servings

Description

Tomatoes with Sardines and Olives

Ingredients

Parsley - 4 stems
Mustard Greens - ½ teaspoon
Safflower Oil - 3 tablespoons
Salt - to taste
Champagne Vinegar - 1 tablespoon
Eel - 6 pieces
Olives stuffed with lemon - 3.5 oz
Canned Mackerel in Oil - 8 pieces
Green peppercorns - 2 stems
Olive Oil - 3 tablespoons
Tomatoes - 12 pieces

Step by Step guide

Step 1

Cut the stems off the tomatoes and scoop out the insides using a teaspoon. Sprinkle salt inside, turn them upside down, and let them sit for an hour to drain excess juice.

Step 2

Remove the seeds from the peppers and dice them, finely chop the parsley, and remove the bones from the sardines, mashing them with a fork.

Step 3

Heat the oil in a pan, add the peppers, and cook over low heat, shaking occasionally, for 10 minutes. Towards the end, add a little salt. While the peppers are cooking, whisk the vinegar with the oil and a pinch of salt, then add the parsley and mustard and whisk again. Mix the resulting dressing with the sardines and peppers, stuff the tomatoes with this mixture, and refrigerate them for at least 1 hour.