Deviled Tomatoes

Deviled Tomatoes

2
Junoir Chef 2

"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!"

Ingredients

30 m {{adjustedServings}} servings 69 cals
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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 69 kcal
  • 3%
  • Fat:
  • 5.1 g
  • 8%
  • Carbs:
  • 5.8g
  • 2%
  • Protein:
  • 1.3 g
  • 3%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 104 mg
  • 4%

Based on a 2,000 calorie diet

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Directions

  • Prep

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  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.
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Reviews

2
  1. 2 Ratings

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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...