Ingredients30 m servings 69 cals
- Slice the top off of each tomato. Hollow out each tomato with a spoon, leaving a 1/2 to 1/4 inch shell. Place tomato pulp in a large bowl.
- Stir the vinegar and olive oil into the pulp, mixing to break up any large pieces. Season with salt and pepper. Evenly spoon the filling into the tomato shells. Refrigerate for at least 10 minutes before serving.
Per Serving: 69 calories; 5.1 g fat; 5.8 g carbohydrates; 1.3 g protein; 0 mg cholesterol; 7 mg sodium. Full nutrition
ReviewsRead all reviews 3
Thank you so much for this concept! I had some extra roma tomatoes to use up and used those. I made some revisions though and used balsamic vinegar instead of distilled white and I added some ba...
These were fun to make and very good! I used some smaller tomatoes that I had in the garden. Also I added in some onion, fresh basil, garlic powder and used red wine vinegar. This reminded me of...