Cold Stuffed Tomatoes recipe
YIELD
6 servingsPREP
10 minCOOK
5 minREADY
2 hrsIngredients
Directions
Wash tomatoes; place in boiling water 1 minute. Drain and immediately plunge into cold water. Gently remove skins.
With stem end up, cut each tomato into 4 wedges, cutting to, but not through base of tomato.
Spread wedges slightly apart. Sprinkle inside of shells with salt. Cover and chill 1½ hours.
Combine next 7 ingredients; cover and chill.
To serve:
Spoon filling into shells. Combine mayonnaise with hot sauce and curry powder.
Top each tomato with a dollop of mayonnaise mixture. Serve on lettuce leaves.
Comments
Core the inside of a large fresh firm red tomato. Cut up the inside meat of the tomato without the seeds. Add fresh scallions diced finely and use Hellman's real mayonaisse with white Albacore Tuna with coarse black pepper sweet basil spice fresh cucumber slices minus seeds diced into tuna mix well with all and add a touch of Koscher salt. Sweet pickle relish can be added or you can leave it out. Mix with touch of paprika and fill tomatoes up. Cut tomatoes across but like a a flower into six sides with three cuts. But do not cut through bottom of tomatoes. Serve with variety of crackers on a pretty plate with your choice of lettuceunder tomatoes. Sprinkle on top with bacon crumbles. Enjoy.
Thanks for sharing such a detailed comment. Reading it makes my mouth watery. Will have to try this recipe out. Happy cooking :)