Cherry Tomatoes Filled With Crisp Diced Vegetables Recipe
Ingredients
| 16 firm cherry tomatoes | ||
| Carrot | 1 Small, peeled | |
| Scallions | 2 | |
| Zucchini | 1 Medium | |
| Stalk celery | 1 | |
| 1/4 cup Fresh Herb and Garlic Dressing | ||
Directions
Wash the tomatoes and pat dry.
Cut off the top third of each tomato and gently scrape out the seeds with a small spoon.
Cut all the vegetables into very fine dice less than 1/4 inch, if possible.
Put the vegetables in a bowl, toss with the dressing, and carefully fill the tomatoes.
Refrigerate until serving time.
Arrange on a platter with the stuffed celery.
Cut off the top third of each tomato and gently scrape out the seeds with a small spoon.
Cut all the vegetables into very fine dice less than 1/4 inch, if possible.
Put the vegetables in a bowl, toss with the dressing, and carefully fill the tomatoes.
Refrigerate until serving time.
Arrange on a platter with the stuffed celery.
Chef
