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Maggie's Stuffed Tomato

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“A fast and simple, fresh and healthy summertime (or anytime) snack or part of a meal. There is plenty of room for variation and experimentation, but just like this turned out pretty darn yummy. Low-fat or fat-free cottage cheese work just fine, too. Easily doubled, tripled, etc.”

Ingredients Nutrition


  1. Carefully cut out the middle of the tomato by cutting around the top in a circle and using a spoon to help detach at the bottom so that the tomato is basically hollow and without a top. **Do not discard removed portion.**.
  2. Use a spoon to remove any seeds remaining inside the tomato (so that the result is not too runny), and pour out any remaining liquid, then use a knife to remove any seeds attached to the removed portion, and then chop that portion into small pieces and set aside.
  3. In a small bowl, combine all ingredients except for the now hollow tomato, and spoon the mixture into the tomato. If served in a small bowl, it's fine if some overflows.
  4. If desired, garnish with small sprig of cilantro and another dash of black pepper (fresh ground is best) or a dash of paprika.
  5. Enjoy!

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