Salsa Verde Tomatoes

20-24
Servings
25m
Prep Time
0m
Cook Time
25m
Ready In


"Recipe source: Sunset (July 2018)"

Original recipe yields 20-24 servings
OK

Nutritional

  • Serving Size: 1 (1277 g)
  • Calories 242.8
  • Total Fat - 3.4 g
  • Saturated Fat - 0.9 g
  • Cholesterol - 2.6 mg
  • Sodium - 115 mg
  • Total Carbohydrate - 49.8 g
  • Dietary Fiber - 15.4 g
  • Sugars - 33.4 g
  • Protein - 12.5 g
  • Calcium - 172.7 mg
  • Iron - 3.7 mg
  • Vitamin C - 179.6 mg
  • Thiamin - 0.5 mg

Step 1

Using a tiny spoon or knife, remove pulp and seeds from tomatoes. Let tomato shells drain, cut side down, on paper towels.

Step 2

Using a food processor with machine running drop the next 3 ingredients (garlic - capers) in and process until chopped. Add parsley leaves and the cheese and process until parsley is finely chopped. Season to taste with salt and add vinegar to processor if using.

Step 3

Mound tomato halves with the filling mix and top with parsley leaves if desired.

Step 4

***may be chilled in an airtight container for up to 2 hours.

Tips & Variations


No special items needed.

Related