Cold Stuffed Tomatoes Recipe

Name: Cold Stuffed Tomatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 6 large tomatoes; 1 x salt; ⅓ cup cucumbers finely diced; ⅓ cup onions grated; ⅓ cup green bell peppers chopped; ⅓ cup celery chopped; ⅓ cup cabbage finely shredded; 1/2 teaspoon salt; 1 dash black pepper; ⅓ cup mayonnaise; 1 dash red hot pepper sauce; 1 dash curry powder; 1 x lettuce leaves

Servings: persons

6 large tomatoes
1 x salt
⅓ cup cucumbers finely diced
⅓ cup onions grated
⅓ cup green bell peppers chopped
⅓ cup celery chopped
⅓ cup cabbage finely shredded
1/2 teaspoon salt
1 dash black pepper
⅓ cup mayonnaise
1 dash red hot pepper sauce
1 dash curry powder
1 x lettuce leaves

1
Wash tomatoes; place in boiling water 1 minute.
2
Drain and immediately plunge into cold water.
3
Gently remove skins.
4
With stem end up, cut each tomato into 4 wedges, cutting to, but not through base of tomato.
5
Spread wedges slightly apart.
6
Sprinkle inside of shells with salt.
7
Cover and chill 1 1/2 hours.
8
Combine next 7 ingredients; cover and chill.
9
To serve, spoon filling into shells.
10
Combine mayonnaise with hot sauce and curry powder.
11
Top each tomato with a dollop of mayonnaise mixture.
12
Serve on lettuce leaves.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 6 large tomatoes, 1 x salt, ⅓ cup cucumbers finely diced, ⅓ cup onions grated, and more.

Yes, Cold Stuffed Tomatoes falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cold Stuffed Tomatoes

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