Filled Tomatoes
- Ripe tomatoes
- Boiling water
- tomato pulp
- With Vegetable Salad Filling:
- 6 medium-sized tomatoes
- 1/2 cup cubed cooked potatoes
- 1/2 cup cubed cucumbers
- 1 cubed apple
- 1 tablespoon chopped capers
- 1/2 cup grated raw carrots
- Mayonnaise
- Lemon juice
- 2 tablespoons whipped cream
- Lettuce
- With Olive, Salmon and Egg Filling:
- Flaked cooked salmon
- Chopped stuffed olives
- Hard-cooked eggs
- Mayonnaise
Dip a few even-sized ripe tomatoes into boiling water a moment, then skin them; or rub the back of knife over them and peel. Cut off a little lid, scoop out inside carefully. Chill the tomatoes and fill as desired. Use the tomato pulp as part of the filling. (If tomatoes must stand long, shake salt into the shells, then turn them upside down on a plate while they are chilling).
With Vegetable Salad Filling:
For filling 6 medium-sized tomatoes, use 1/2 cup cubed cooked potatoes, 1/2 cup cubed cucumbers, 1 cubed apple, 1 tablespoon chopped capers, 1/2 cup grated raw carrots, all mixed with mayonnaise seasoned with lemon juice and 2 tablespoons whipped cream to each cupful. When mixture is chilled, fill the tomato shells with it, replace lids, serve on salad plate garnished beautifully with crisp lettuce.
With Olive, Salmon and Egg Filling:
Make a salad mixture of flaked cooked salmon, chopped stuffed olives and hard-cooked eggs, moistened with mayonnaise. Stuff into tomato shells, replace lid and serve chilled
With Vegetable Salad Filling:
For filling 6 medium-sized tomatoes, use 1/2 cup cubed cooked potatoes, 1/2 cup cubed cucumbers, 1 cubed apple, 1 tablespoon chopped capers, 1/2 cup grated raw carrots, all mixed with mayonnaise seasoned with lemon juice and 2 tablespoons whipped cream to each cupful. When mixture is chilled, fill the tomato shells with it, replace lids, serve on salad plate garnished beautifully with crisp lettuce.
With Olive, Salmon and Egg Filling:
Make a salad mixture of flaked cooked salmon, chopped stuffed olives and hard-cooked eggs, moistened with mayonnaise. Stuff into tomato shells, replace lid and serve chilled
Submitted by Jun 4, 2009
15 min 30 min 45 min
15 min 30 min 45 min