Filled tomatoes with Espinaler anchovies and olives


· 2-3 tomatoes
· 8 Espinaler Anchovy fillets in brine
· 10 Espinaler Stuffed olives
· Tablespoons Espinaler’s olives pâté
· 100 gr. Feta cheese
· Extra Virgin Olive Oil


· Chop the anchovies, filled lives and feta cheese and mix all them with the pâté mixture.

· Add olive oil and remove. This will be used to fill the tomatoes.

· Wash the tomatoes and slice a lid on top. Remove the seeds and pulp from the tomato with a spoon.

· Then, fill with the anchovy, olives and cheese Ready to serve.

Watch the videorecipe here