Tomatoes with Sardines, Green Peppers, and Olives
Appetizers • Author's
Description
Tomatoes with sardines, green peppers, and olives
Ingredients
- Tomatoes 12 pieces
- Olive Oil 3 tablespoons
- Orange Bell Peppers 2 pieces
- Canned Mackerel in Oil 8 pieces
- Olives stuffed with lemon 5 oz
- Banana Leaves 6 pieces
- Salt to taste
- Champagne Vinegar 1 tablespoon
- Safflower Oil 3 tablespoons
- Mustard Greens ½ teaspoon
- Parsley 4 stems
Step-by-Step Guide
Step 1
Cut the tomatoes and remove the cores. Add salt and pepper, turn them over, and let them sit for an hour to remove excess juice. 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 2
Heat the oil in a pan, add the peppers, and cook on low heat, shaking occasionally, for 10 minutes. Towards the end, lightly salt.
Step 3
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.
Step 4
Garnish with olives and lettuce leaves.
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