Cut a thin slice off each tomato top. Scoop out and discard pulp. Invert the tomatoes on a paper towel to drain. In a small bowl, combine all remaining ingredients; mix well. Spoon into tomatoes. Refrigerate for several hours. Recipe by: Homemakers Schools Recipe Collection - Spring 1998 Posted to MC-Recipe Digest by The Taillons
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (167g)|
|Recipe Makes: 16|
|Calories from Fat: 161 (76%)|
|Amt Per Serving||% DV|
|Total Fat 17.9g||24 %|
|Saturated Fat 5.1g||25 %|
|Monounsaturated Fat 7g|
|Polyunsanturated Fat 4.2g|
|Cholesterol 23.4mg||7 %|
|Sodium 353.2mg||12 %|
|Potassium 355.9mg||9 %|
|Total Carbohydrate 8.6g||3 %|
|Dietary Fiber 1.5g||6 %|
|Sugars, other 7.1g|
|Protein 4.7g||7 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 211
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What would you serve with this? Link in another recipe
Hoffy79I doubled up on the recipe because I was going to use 32 tomatoes - wasn't necessary - it's a generous amount if mixture for 16 tomatoes - tasted so go I used it as its own side dip ;)3y ago
lncnhwyfanVery popular at the office potluck, no leftovers to bring home. A favorite at our house, too.10y ago