Salsa Verde Tomatoes
Recipe: #29944
July 11, 2018
Categories: Cheese, Tomato, Appetizers, Baby Shower, Gluten-Free, No Eggs, Vegetarian, Fresh Tomatoes, Cold Appetizers, Herbs, more
"Recipe source: Sunset (July 2018)"
Original is 20-24 servings
Ingredients
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 by Step Method
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
No special items needed.
1 Reviews
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