Stuffed Tomatoes
Recipe: #35586
September 02, 2020
Categories: Salads, Side Dishes, Tomato, Gluten-Free, Low Cholesterol No Eggs, Non-Dairy, Vegan, Vegetarian, Fresh Tomatoes, more
"I've often used this as a salad or a side dish. It can be topped with mayonnaise or salad dressing."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (121.7 g)
- Calories 334.6
- Total Fat - 36.2 g
- Saturated Fat - 5 g
- Cholesterol - 0 mg
- Sodium - 26.7 mg
- Total Carbohydrate - 2.8 g
- Dietary Fiber - 1 g
- Sugars - 1.7 g
- Protein - 0.5 g
- Calcium - 25.3 mg
- Iron - 0.4 mg
- Vitamin C - 5.9 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Scald tomatoes for 10 seconds in boiling water. Remove with slotted spoon and put under cold water immediately, then slip off the skins and chill.
Step 2
Remove the stem ends, then remove all meat from shells and cube the pieces.
Step 3
Season with the premixed dressing of oil, vinegar, lemon juice, and seasonings by pouring it over both the shells and the filling.
Step 4
Chill thoroughly.
Step 5
About ½ hour before serving, drain shells and cubes, then add an equal quantity of celery, onions, and (optional) cucumber to the cubes.
Step 6
Fill the shells and serve on crisp lettuce with parsley if desired.
Tips
- Parsley
- Lettuce
0 Reviews
You'll Also Love
