Preparation

Wash the tomatoes and dry them well, cut the tops off in the shape of a lid and remove all the pulp without damaging the outer skin. Sprinkle the inside with chopped parsley, salt and pepper (the pepper is optional). Thaw the codfish balls. Fill the tomatoes with the codfish balls, cover them with the removed lids and arrange them in a baking dish.
Drizzle them with olive oil and bake them in the oven at a temperature of 170°C for 25 minutes.
Serve accompanied with a salad of lettuce and grated carrot.

COMIFRIO hopes you enjoy your meal!