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Aysha Shifna
Tomatoes filled with steak tapenade
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Ingredients
Directions
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Finely chop the parsley. Halve the to and scoop out the seeds.
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Dab the inside of the to dry with kitchen paper. Fill each tomato with a large spoonful of steak tapenade.
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Sprinkle the parsley and capers over it and garnish with a slice of Parmesan cheese.
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Place the to on a dish, cover well with plastic wrap and store in the refrigerator until use.
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Allow the stuffed tomato to return to room temperature before serving.
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Nutrition
50Calories
Fat5% DV3g
Protein8% DV4g
Carbs0% DV1g
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