Cold Stuffed Tomatoes Recipe - Cooking Index
Cold Stuffed Tomatoes Recipe - Cooking Index
| 6 | Tomatoes (large) | |
| Salt | ||
| 1/3 cup | 48g / 1.7oz | Cucumber - finely diced |
| 1/3 cup | 20g / 0.7oz | Onion - grated |
| 1/3 cup | 48g / 1.7oz | Green pepper - chopped |
| 1/3 cup | 36g / 1.3oz | Celery - chopped |
| 1/3 cup | 78ml | Cabbage - finely shredded |
| 1/2 teaspoon | 2.5ml | Salt |
| 1 | Pepper | |
| 1/3 cup | 78ml | Mayonnaise |
| 1 | Hot sauce | |
| 1 | Curry powder | |
| Lettuce leaves |
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 1-1/2 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.
Source:
Southern Living Magazine, sometime in 1980.
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