Vegetable-Stuffed Tomatoes Recipe

3 1 1
Vegetable-Stuffed Tomatoes Recipe
Vegetable-Stuffed Tomatoes Recipe photo by Taste of Home
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Vegetable-Stuffed Tomatoes Recipe

Read Reviews
3 1 1
Publisher Photo
“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.”
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 20 min.

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

Nutritional Facts

1 each: 94 calories, 5g fat (1g saturated fat), 5mg cholesterol, 224mg sodium, 11g carbohydrate (7g sugars, 3g fiber), 2g protein.

  • 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
  1. 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.
  2. 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.
Originally published as Vegetable-Stuffed Tomatoes in Cooking for 2 Fall 2008, p39

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Buzzingcat User ID: 1159986 109810
Reviewed Jun. 9, 2011

"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."

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