Stuffed Tomatoes
Created by JoanWagnerTeller on September 2, 2020
- Servings: 6
- Prep Time: 3h
- Cook Time: 0m
- Recipe #35586
Ingredients
- 6 (36 ounces) tomatoes (ripe tomatoes = 6 medium tomatoes)
- 1 cup oil (vegetable oil)
- 1/2 cup wine vinegar
- 2 tablespoons lemon juice (fresh = juice of 1 lemon)
- Red pepper, pinch of
- Salt, pinch of (or to taste)
- 6 ounces celery (chopped= 1½ cups)
- 3 1/2 ounces green onions (chopped = 1 cup)
- 3 1/2 ounces cucumber (chopped= ½ medium cucumber)
- Paprika, pinch of (Hungarian)
How to Make
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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.
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Step 2: Remove the stem ends, then remove all meat from shells and cube the pieces.
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Step 3: Season with the premixed dressing of oil, vinegar, lemon juice, and seasonings by pouring it over both the shells and the filling.
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Step 4: Chill thoroughly.
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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.
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Step 6: Fill the shells and serve on crisp lettuce with parsley if desired.
Nutritional Facts
- 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