Deviled Tomatoes recipe

All Recipes Side Dish Vegetables Tomatoes

Ingredients

4 beefsteak tomatoes
½ cup distilled white vinegar
4 teaspoons olive oil
salt and pepper to taste

Nutrition Info

69.3 calories
carbohydrate: 5.8 g
cholesterol: : -
fat: 5.1 g
fiber: 1.8 g
protein: 1.3 g
saturatedFat: 0.7 g
servingSize: -
sodium: 7.5 mg
sugar: 3.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

Recipe Yield

4 servings

Recipe Note

Like deviled eggs, deviled tomatoes are carved and the insides mixed with other ingredients, which are put back inside. Except, the inside of the tomatoes are mixed with vinegar and olive oil rather than mayonnaise!

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