Tomatoes stuffed with parsley and garlic in provençal (tomatesprovengales en salade)

4 servings


Wash the ripe tomatoes thoroughly, cut off the top. Remove juice and seeds from tomatoes with a teaspoon. Sprinkle salt over the tomatoes. Wash the parsley well, cut it and rub it together with garlic and olive oil. Salt to taste. Fill the minced tomatoes. Let stand for 1-2 hours so that the tomatoes acquire the smell of parsley and garlic. Serve without seasoning or with mayonnaise