Cold stuffed tomatoes
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | larges | Tomatoes |
| Salt | ||
| ⅓ | cup | Cucumber; finely diced |
| ⅓ | cup | Onion; grated |
| ⅓ | cup | Green pepper; chopped |
| ⅓ | cup | Celery; chopped |
| ⅓ | cup | Cabbage; finely shredded |
| ½ | teaspoon | Salt |
| dash | Pepper | |
| ⅓ | cup | Mayonnaise |
| dash | Hot sauce | |
| dash | Curry powder | |
| Lettuce leaves | ||
Directions
Wash tomatoes; place in boiling water 1 minute. Drain and immediately plunge into cold water. Gently remove skins.
With stem end up, cut each tomato into 4 wedges, cutting to, but not through base of tomato. Spread wedges slightly apart. Sprinkle inside of shells with salt. Cover and chill 1-½ hours.
Combine next 7 ingredients; cover and chill.
To serve, spoon filling into shells. Combine mayonnaise with hot sauce and curry powder. Top each tomato with a dollop of mayonnaise mixture. Serve on lettuce leaves.
SOURCE: Southern Living Magazine, sometime in 1980. Typed for you by Nancy Coleman.
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