Tomatoes Stuffed with Mayonnaise

8 small tomatoes
Salt
Freshly ground black pepper
1/2 cup of diced cucumber, peeled and seeded
1 medium-sized zucchini, boiled and diced
1 medium-sized potato, jacket on, boiled and diced
Mayonnaise
8 black olives
Chopped fresh parsley

Select small and very firm tomatoes. Cut a slice from the top of each and scrape out the pulp.

Use the cut off tops in another recipe (perhaps a soup or stew).

Season the empty tomatoes with a little salt and pepper, turn them upside down, and allow them to drain for 1 hour.

In a bowl, mix the diced cucumber, the diced zucchini, the diced potato, and a little of the seeded tomato flesh.

Season the mixture in the bowl with a little mayonnaise.

Stuff the tomatoes with the vegetable mixture. Finish with a small dollop of mayonnaise on the top of each tomato.

Decorate with a black olive in the middle of the mayonnaise dollop. Surround the olive with a little of the chopped parsley.

Serve at room temperature (suggested) or chilled.