1. Cut a thin slice off of the top of each tomato. Scoop out and discard pulp. Invert tomatoes on paper towel to drain.
2. In a small bowl, combine all remaining ingredients; mix well.
3. Spoon mixture into tomatoes. Refrigerate for several hours.
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|Serving Size: 1 Serving (37g)|
|Recipe Makes: 16 Servings|
|Calories from Fat: 137 (88%)|
|Amt Per Serving||% DV|
|Total Fat 15.3g||20 %|
|Saturated Fat 4.7g||24 %|
|Monounsaturated Fat 5.7g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 22.3mg||7 %|
|Sodium 301.9mg||10 %|
|Potassium 67.5mg||2 %|
|Total Carbohydrate 0.9g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0.8g|
|Protein 3.6g||5 %|
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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: 156
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