Vegetable-Stuffed Tomatoes Recipe

Vegetable-Stuffed Tomatoes Recipe photo by Taste of Home

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“I scaled down a family recipe that my husband's grandmother used to make,” says Ruth Roan of Dallas, Pennsylvania. “I recently served this to a friend, and she loved it.”

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Vegetable-Stuffed Tomatoes Recipe

Prep/Total Time: 20 min.

Yield: 2 Servings

20 20

Ingredients

2 large tomatoes
1/3 cup seeded chopped cucumber
2 tablespoons chopped green pepper
2 tablespoons chopped celery
DRESSING:
2 tablespoons mayonnaise
1 teaspoon 2% milk
1 teaspoon white vinegar
1/2 teaspoon sugar
1/4 teaspoon paprika
1/4 teaspoon Dijon mustard
Dash salt

Directions

Cut a thin slice off the top of each tomato. Scoop out pulp, leaving a 1/4-in. shell; discard seeds and chop pulp. Invert shells onto paper towels to drain.
In a small bowl, combine the chopped tomatoes, cucumber, green pepper and celery. In another small bowl, combine the dressing ingredients; pour over vegetables and toss to coat. Spoon into tomato shells. Yield: 2 servings.

Nutritional Facts 1 stuffed tomato (prepared with reduced-fat mayonnaise) equals 94 calories, 5 g fat (1 g saturated fat), 5 mg cholesterol, 224 mg sodium, 11 g carbohydrate, 3 g fiber, 2 g protein.

Originally published as Vegetable-Stuffed Tomatoes in Cooking for 2 Fall 2008, p39

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Vegetable-Stuffed Tomatoes

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(1-1) of 1 reviews

Reviewed on Jun. 09, 2011 by Buzzingcat

I doubled the recipe and made 4 stuffed tomatoes. It made a pretty presentation, but next time I will just make a salad. It wasn't worth it for the amount of time it took to de-seed and make the tomato shells, as well as chop the other vegetables. The dressing could use something to improve the flavor...maybe some onions.