8tomatoes, Campari or small vine-rippened tomatoes
4eggs, hard-boiled
1/2cupmayonnaise
1clovegarlic
1 pinchsea salt, Maldon
1squeezelemon juice, fresh
1/2cupbread crumbs, gluten-free, of course
8smallbasil leaves, chiffonade, less if using larger leaves
1tblspine nuts, toasted
2tbspblack olives, pitted and sliced
Kosher salt and pepper
The Process
Mise en Place
Gather all your ingredients. Chiffonade the basil and slice the black olives and add to prep bowls. Measure out the bread crumbs.
Hard Boil the Eggs
Add four large eggs to a small saucepan and fill with cold water. You will want at least 2 inches of water covering the eggs. Put on the stove over high heat. As soon as the eggs come to a boil, turn the heat to low and let simmer for 14 minutes. Remove the eggs from the heat and run under cold water or add to an ice bath. Peel the eggs. Chop the eggs into small pieces and add to a medium-sized mixing bowl. Set aside for now.
Prep the Tomatoes
Slice the top off of the tomato. Using a small knife, cut around the inside edge of the tomato to loosen up the "guts" and then scoop out gently and discard. Set the "empty" tomato upside down on a paper towel to drain. Continue with the rest of the tomatoes.
Make the Aioli
Minced the garlic and add to a cutting board. Sprinkle with Maldon Sea Salt. Using the side of your chef's knife, press down on the garlic and salt and moved the knife slowly toward you. Do this a few times until the garlic and salt become a bit of a paste. Add the garlic to a mixing bowl.
Add the mayonnaise and squeeze of lemon and mix well. Set aside.
Toast the Pine Nuts
Add the pine nuts to a small skillet over medium-high heat. Allow them to toast until you just start to smell the aroma of pine nuts. Do NOT leave their side until they are toasted. They will burn very quickly if you don't watch them. Remove to a prep bowl.
Make the "Filling"
In the medium-sized mixing bowl with the chopped eggs, add the aioli and mash together well. Add the breadcrumbs and mix to combine. Add the pine nuts, basil, and olives and mix to combine. The mix will be thick and if you think it is too thick, add a bit of mayonnaise. Season with kosher salt and pepper.
Stuff the Tomatoes
Stuff each tomato with filling and add to a serving plate. Garnish with basil if desired. Enjoy!