Tomatoes deviled

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Tomatoes deviled

Deviled Tomatoes

Published on June 8, 2018

  1. Slice the top off of each tomato. Hollow out each tomato with a spoon, leaving a 1/2 to 1/4 inch shell. Place tomato pulp in a large bowl.

  2. Stir the vinegar and olive oil into the pulp, mixing to break up any large pieces. Season with salt and pepper. Evenly spoon the filling into the tomato shells. Refrigerate for at least 10 minutes before serving.

Nutrition Facts (per serving)

69Calories5g Fat6g Carbs1g Protein
Nutrition FactsServings Per Recipe4Calories69% Daily Value *Total Fat5g7%Saturated Fat1g4%Sodium8mg0%Total Carbohydrate6g2%Dietary Fiber2g6%Total Sugars4gProtein1gVitamin C19mg94%Calcium15mg1%Iron0mg2%Potassium351mg7%

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