Directions

1. Dip four medium-size tomatoes into boiling water for one minute. Allow to cool. Peel off skin, remove the inside, season with salt and pepper and place them in the refrigerator for about one hour.
2. Stuff them with some chopped anchovies, filets and celery and mix in a little mayonnaise.
3. Lay the tomatoes on lettuce leaves and serve very cold.