Stuffed Tomatoes

Directions

1. 1
   Skin the tomatoes, first by cutting out the core with a sharp kinfe & making a '+' incision on the other end of the tomato.
2. 2
   Then place in a pan of boiling water for 10 seconds, remove & plunge into a bowl of iced or very cold water (this latter step is to stop the tomatoes from cooking & going mushy.
3. 3
   ).
4. 4
   Slice the tops off the tomatoes, & just enough of their bases to remove the rounded ends so that they will sit squarely on the plate.
5. 5
   Keep the tops.
6. 6
   Remove the seeds & insides, either with a teaspoon or small, sharp knife.
7. 7
   Mash the eggs with the mayonnaise (or alloili, if using), salt, pepper & parsley.
8. 8
   Stuff the tomatoes, firmly pressing the filling down.
9. 9
   Replace the lids (tops) at a jaunty angle.
10. 10
    IF keeping to serve later, brush them with olive oil to keep them from drying out.
11. 11
    Cover with plastic wrap.