Hollowed-out tomatoes were the secret to elegant lunches in the '50s--and they deserve a comeback today. Look for bright red, aromatic tomatoes without any mushy spots or discolorations. You can also stuff these tomatoes with Bacony Barley Salad with Marinated Shrimp or Curried Tofu Salad. Source: EatingWell Magazine, June/July 2005

EatingWell Test Kitchen
Advertisement

Ingredients

Directions

  • Combine shrimp, celery, basil, olives, shallot, mayonnaise, vinegar and pepper in a medium bowl. Stir to combine.

    Advertisement
  • Carefully hollow out the inside of each tomato using a melon baller or small spoon; reserve the scooped tomato for another use (see Tip). To serve, fill each tomato with a generous 1/2 cup of the shrimp salad.

Tips

Make Ahead Tip: Prepare the salad (Step 1). Cover and refrigerate for up to 1 day.

Tip: Save the scooped-out tomato insides to use in fresh tomato soup or pasta sauce. Store in the refrigerator for up to 3 days or in the freezer for up to 6 months.

Nutrition Facts

160 calories; 5.5 g total fat; 145 mg cholesterol; 402 mg sodium. 11.2 g carbohydrates; 17.1 g protein; Full Nutrition

Reviews (2)

Read More Reviews
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
09/05/2015
We made the recipe with no changes the first time and the flavors were great but the tomato required a sharp knife and there seemed to be too much tomato in relation to the other ingredients. Next time we used only 2 large heirloom tomatoes and cut them into smallish bit-sized pieces. Much tastier that way since the dressing came into contact with all the ingredients including the tomato and the tomato didn't dominate the dish. Read More
Rating: 5 stars
10/30/2011
This recipe is Great!! I followed it exactly and it tastes amazing. There are great flavors and aroma. Perfect Spring/Summer lunch recipe... Read More