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Tomato "Housewife Style"

4 servings

Ingredients

• 8 Stk Tomatoes (medium, firm)
• 1 Stk Carrot (small, peeled)
• Celery root (nach Bedarf)
• 2 Stk Pickled cucumbers
• 1 Stk apple, mealy
• 100 g Meat (lean, roasted, diced)
• 1 EL Peas (green, cooked)
• Mayonnaise (firm) (nach Bedarf)
• 1 Prise Salt
• 1 Prise Pepper (white)
• Dijon mustard (nach Bedarf)
• Sugar (nach Bedarf)
• Worcestershire sauce (nach Bedarf)
• Lemon juice (nach Bedarf)
• Eggs (hard boiled) (nach Bedarf)
• anchovy rings (nach Bedarf)
• ham (in thick slices) (nach Bedarf)
• Salad leaves (marinated) (nach Bedarf)
• aspic, diced (nach Bedarf)

Instructions

1. Briefly blanch eight medium-sized, firm tomatoes in boiling water, peel and cut off the lid at the stem end.
2. Remove the core, lightly salt and pepper the tomatoes inside.
3. Finely dice a small peeled, softly cooked carrot, a piece of celeriac, two gherkins, a small tender apple and 100 g of lean roasted meat.
4. Mix in one tablespoon of cooked peas and firm mayonnaise.
5. Season savory with salt, white pepper, Dijon mustard, a little sugar, Worcestershire sauce and lemon juice.
6. Fill each tomato with the salad.
7. Place a hard-boiled egg half, cut side down, on the filled tomato, pipe a mayonnaise star on top and decorate with an anchovy ring.
8. Arrange the tomatoes on thick-cut ham slices and garnish with marinated lettuce leaves cut into strips and aspic cubes.

Based on a cookbook by Hans Hofer (1964), adapted with AI.