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Cold Stuffed Tomatoes

Ingredients
  Tomatoes 6 Large
  Salt To Taste
  Finely diced cucumber 1⁄3 Cup (5.33 tbs)
  Grated onion 1⁄3 Cup (5.33 tbs)
  Chopped green pepper 1⁄3 Cup (5.33 tbs)
  Chopped celery 1⁄3 Cup (5.33 tbs)
  Finely shredded cabbage 1⁄3 Cup (5.33 tbs)
  Salt 1⁄2 Teaspoon
  Pepper 1 Dash
  Mayonnaise 1⁄8 Cup (2 tbs)
  Hot sauce 1 Dash
  Curry powder 1 Dash
  Lettuce leaves 4
Directions

MAKING
1) Wash the tomatoes and dip in boiling water for a minute.
2) Drain them out and put them in cold water immediately.
3) Peel the skins.
4) Place each tomato stem side up and cut into 4 wedges right to the base taking care not to cut through.
5) Hold the wedges apart and sprinkle them with salt.
6) Chill for 1 ½ hours by keeping it covered within a refrigerator.
7) Take a bowl and mix the next 7 ingredients.
8) Refrigerate after covering the bowl.

FINALIZING
9) Take a bowl and mix mayonnaise with chili powder and hot sauce.
10) Fill each tomato shell with a spoonful of vegetable mixture.
11) Add a dollop of mayonnaise-sauce mixture on top.

SERVING
12) Place on lettuce leaves and serve.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Chilling
Restriction: 
Vegetarian
Ingredient: 
Tomato
Preparation Time: 
30 Minutes

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