Luncheon tomatoes

Luncheon tomatoes

By
From
Encyclopedia of Food and Cookery
Serves
6

Tomatoes filled with a delicious salad can be a main dish or an accompaniment to cold meats.

Ingredients

Quantity Ingredient
6 ripe tomatoes
freshly ground black pepper
125g plain yoghurt
60g * mayonnaise [rid:4557]
1 small cucumber, diced
2 spring onions, finely chopped
1 stick celery, diced
1/2 green or red pepper, cored, seeded and diced
3 eggs, hard-boiled and chopped
salt

Method

  1. Have ingredients chilled. Cut a slice from the top of each tomato and carefully scoop out most of the pulp and seeds, leaving a shell about 1 cm thick. Salt shells lightly inside and turn upside-down to drain. (Reserve scooped-out pulp and seeds for a stew, soup, casserole, etc.)
  2. Mix yoghurt and mayonnaise, and fold in cucumber, spring onions, celery, green or red pepper and eggs. Season with salt and pepper. Spoon mixture into tomato shells, mounding it up.

Variations

  • Instead of hard-boiled eggs, use 155 g chopped ham or corned beef, or 1 small tin tuna fish or salmon, drained and flaked.
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