Recipe by Junoir Chef
"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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distilled white vinegar
salt and pepper to taste
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, panko 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!
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 tomato 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! :)
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 45
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