4 med. size tomatoes
2 boiled potatoes
5-6 black or green olives
2-3 fillets anchovies
1 tbsp. chopped parsley
2 tbsp. olive oil
2 tbsp. vinegar
Salt & pepper to taste

Wash tomatoes. Cut off a thin slice opposite stem. Scoop out seeds and pulp. Sprinkle with a little salt. Cut boiled potatoes into cubes. Cut olives, fillets and the hard parts of the tomatoes in small pieces. Add chopped parsley, salt, pepper, oil and vinegar. Mix and stuff the tomatoes. Garnish the top with 1/2 an olive or with chopped green pepper. Serve on lettuce leaves.