24 cherry tomatoes
Anchovy & Olive
1 3/4 anchovy fillets in olive oil
8 Spanish stuffed green olives (stuffed w/ pimientos) chopped finely
2 large hard-cooked eggs chopped finely
Make bases of the cherry tomotoes flat and stable. Cut a thin slice from the smooth end of each cherry tomatoe and discard. Using a serrated knife or teaspoon, loosen the pulp and seeds of each and scoop out, discarding the flesh. Turn the scooped-out tomatoes upside down on paper towels and let drain for 5 minutes.
To make the filling, drain the anchovies, reserving the oil olive for later; then chop finely and place in a bowl. Add the olives and hard-cooked eggs. Pour in a trickle of the reserved olive oil to moisten the mixture, then season with pepper. (Do not add salt to season, as the anchovies are salty.) Mix well together.
Fill a pastry bag fitted with a 3/4 inch plain tip with the filling and use to fill the hollow tomato shells. Store the cherry tomatoes in the refrigator until ready to serve.