Deviled Tomatoes Recipe
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Deviled Tomatoes

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!"

This Kitchen Approved Recipe has an average star rating of 3.0 Rate/Review | Read Reviews (3)

Prep Time:
20 Min
Ready In:
30 Min

Servings  (Help)

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Original Recipe Yield 4 servings
 

Ingredients

  • 4 beefsteak tomatoes
  • 1/2 cup distilled white vinegar
  • 4 teaspoons olive oil
  • salt and pepper to taste

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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 69 | Total Fat: 5.1g | Cholesterol: 0mg Powered by ESHA Nutrient Database

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The reviewer gave this recipe 4 stars. This recipe averages a 3.0 star rating.
Reviewed on Sep. 14, 2010 by Lauren   view full review
Thank you so much for this concept! I had some extra roma tomatoes to use up and used those. I...
The reviewer gave this recipe 4 stars. This recipe averages a 3.0 star rating.
Reviewed on Aug. 16, 2011 by Christina Supporting Member (Click to learn more about Supporting Membership)  view full review
These were fun to make and very good! I used some smaller tomatoes that I had in the garden....
The reviewer gave this recipe 1 stars. This recipe averages a 3.0 star rating.
Reviewed on Aug. 19, 2010 by Shari   view full review
We ate it. We didn't like it. My husband especially didn't like it. We won't make this again.

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