Toxic Tomatoes
Yield
6 servingsPrep
10 minCook
10 minReady
20 minLow Cholesterol, Trans-fat Free, Good source of fiber, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | medium |
tomatoes
|
|
| ½ | each |
avocados
peeled, pitted and chopped |
|
| 4 | ounces |
swiss cheese
grated |
|
| 6 | each |
basil
chopped |
*
|
| ¼ | teaspoon |
oregano
dried |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | medium |
tomatoes
|
|
| 0.5 | each |
avocados
peeled, pitted and chopped |
|
| 115.6 | ml/g |
swiss cheese
grated |
|
| 6 | each |
basil
chopped |
*
|
| 1.3 | ml |
oregano
dried |
|
Directions
Wash the tomatoes and cut them in half crosswise.
Place the halves - open side up - on a cookie sheet.
In a small bowl, mash together the avocado (sludge), grated Swiss cheese (pus), and basil (poisonous plant matter).
Spoon the mixture on top of the tomatoes and sprinkle with oregano (fly wings).
Broil the tomatoes for 5 minutes, or until pus begins to ooze.
Carefully remove the tomatoes from the broiler and serve hot, or allow to cool slightly and eat them with your hands.
