“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!” - by Junoir Chef
Ingredients
Adjust Servings
Original recipe yields 4 servings
Directions
- 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.
Nutrition
Amount Per Serving (4 total)
- Calories
- 69 cal
- 3%
- Fat
- 5.1 g
- 8%
- Carbs
- 5.8 g
- 2%
Based on a 2,000 calorie diet
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Reviews (3)
Rate This Recipe
"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 basil, p..." See moreanko bread crumbs and shredded mozzarella to the filling plus one small roma diced. I topped it off with some parmesan and baked for 10 minutes at 350. They were delicious! Thank you for providing the jumping off point for a spontaneous side dish!"
Christina
"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 the t..." See moreomato salads that we make all summer long, but with a cute spin by using the whole, hollowed out tomato. I think these would be wonderful w/ any salad additions that you like. Thank You for sharing this wonderful idea! :)"
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