Vegetable-Stuffed Tomatoes |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 2 |
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âI scaled down a family recipe that my husband's grandmother used to make,â says Ruth Roan of Dallas, Pennsylvania. âI recently served this to a friend, and she loved it.â 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:
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.
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