Thursday, June 12, 2014

Dilly Stuffed Tomatoes

Is anybody else excited that tomato season is almost here?? Every year I look forward to that first warm, drip-down-your-chin delicious tomato sandwich straight from the garden! Then as the crop turns from "Yay! A ripe one!" to "Ahhhh! I have tomatoes coming out my ears!", recipes like this one start gracing our summer table.

Please note: this is very much a throw-in-as-much-as-you'd-like-because-you-really-can't-mess-it-up kind of recipe, so feel free to experiment with the ingredient ratios to taste.

Dilly Stuffed Tomatoes

4 nice sized tomatoes - any variety
10 crackers of your choice - crushed
1 can of albacore tuna - drained
1/4 c sweet onion - finely chopped
1/4 c Parmesan cheese
1 t dill weed
1/2 t garlic granules (or 1 t garlic powder)
1/4 - 1/8 c mayo
Freshly milled pepper to taste

Slice the tops off of the tomatoes, and scoop out the insides with a spoon. Drain upside down on a paper towel while you prepare the filling. Discard the seeds, but chop up the "meat" of the tomato and place in a mixing bowl. Add remaining ingredients using just enough mayo to hold it together. Stuff tomatoes to overflowing, and refrigerate until serving. Serve over a bed of mixed greens or spinach with a dusting of paprika.

Printable version (and all of the recipes I share on my blog!) can be found HERE.


1 comment:

  1. Love the sound and look of these! Fresh tomatoes are one of my favorite things ever, so we're definitely into a good time for me. Yum!


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