Stuffed Tomatoes

6
Servings
3h
Prep Time
0m
Cook Time
3h
Ready In


"I've often used this as a salad or a side dish. It can be topped with mayonnaise or salad dressing."

Original recipe yields 6 servings
OK

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 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 & Variations


  • Parsley
  • Lettuce

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