Deviled Tomatoes

Deviled Tomatoes

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.

05/05/2018
Deviled Tomatoes, recipe PT15M PT1H 5 455 calories

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