Rating: 4.5 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

Gallery

Recipe Summary test

total:
35 mins
Servings:
4
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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

161 calories; protein 17.1g; carbohydrates 11.2g; dietary fiber 1.8g; sugars 4.4g; fat 5.5g; saturated fat 0.7g; cholesterol 144.8mg; vitamin a iu 1320.5IU; vitamin c 36.7mg; folate 49.6mcg; calcium 83.1mg; iron 1.1mg; magnesium 44mg; potassium 483.9mg; sodium 402.3mg; thiamin 0.1mg.
Advertisement