Overstuffed Tomatoes Recipe

Overstuffed Tomatoes Recipe
from the kitchen of: Mavis Driscol This hearty dish is both easy to make and easy on the waistline. It’s also an excellent way to use leftover grilled salmon
Cuisine: American
Recipe type: Side Dish
  • 4 large tomatoes (at least 3 inches in diameter) at room temperature
  • 3 (2½-ounce) packages salmon or 1 cup leftover grilled salmon
  • ½ cup coarse bread crumbs
  • ¼ cup chopped red onion
  • ½ cup shredded Asiago cheese
  • ½ cup mayonnaise
  • ¼ cup chopped celery
  • 2 teaspoons capers
  • juice of 1 lemon (3 tablespoons)
  • ⅛ teaspoon salt
  • ⅛ teaspoon black pepper
  • sprig fresh dill (may use dried dill)
  1. Slice ½ inch off the top of each tomato and dice top slice. Remove pulp from tomatoes, discard seeds, and dice flesh. Add diced tomato tops to this. Mix diced tomato and all other ingredients (except for salt and pepper) in a large bowl. Refrigerate for at least an hour to allow flavors to meld. Salt and pepper interiors of each tomato cup and stuff with salmon mixture. Garnish tops with fresh dill sprigs. Serve immediately.


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