1,535 easy and fully explained recipes, with +66K photos and 78 videos

Tomatoes Macédoine

Name: Tomatoes Macédoine
Prep time: 45 min
Total time: 45 min
Yield: 4 people
Cuisine: French
Ingredients: 4 tomatoes; 150 g macédoine of vegetables; fine (or table) salt

Tomatoes macédoine are stuffed salad tomatoes, filled with a macédoine of vegetables in mayonnaise.

82 K 4.2/5 (33 reviews)

45 min.

Easy

2.00 €

4 people

3 Ingredients

Last modified on: September 17^th 2014

For 4 people, you will need:

1 4 tomatoes
2 150 g macédoine of vegetables
3 fine (or table) salt
Total weight: 550 grams

Times for this recipe

Preparation: 15 min.

Resting: 30 min.

All in all: 45 min.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe

Stage 1 - ⌛ 10 min.

Peel 4 tomatoes, slice off the top and empty out the inside (use a teaspoon or, better still, a pommes parisiennes spoon).

Stage 2 - ⌛ 30 min.

Sprinkle the insides of the tomatoes with salt and stand them upside down on a wire rack. Leave to drain like this for 30 minutes.

Stage 3 - ⌛ 5 min.

Fill the tomatoes with macédoine...

Stage 4

...until slightly over full.

Your tomatoes macédoine are ready.

Keeping: A few hours in the fridge, covered with plastic film.

Source: Home made.

Nutritional information

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	50 RDI=20 %	190 RDI=20 %	110 RDI=20 %	210 RDI=10 %	860 RDI: 10 %
Per 100 g	8 RDI=3 %	40 RDI=3 %	20 RDI=3 %	40 RDI=2 %	160 RDI: 2 %
Per person	10 RDI=5 %	50 RDI=5 %	30 RDI=4 %	50 RDI=3 %	220 RDI: 3 %

Possible allergens in this recipe: egg, Sulfites, mustard

How much will it cost?

For 4 people : 2.00 €
Per person : 0.50 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

This recipe uses (among others)

Macédoine of vegetables

You can get more informations, or check-out other recipes which use it, for example: Ham à la Russe, ... See them all 1

Tomato

Like these other recipes: Tahitian salad, Mixed salad stack, Hot tomato sauce, Tomato tatin, Pan con tomate, ... See them all 76

Fine (or table) salt

Like these other recipes: Thin summer tart "à la grecque", Flamiche, Panettone, Leek and potato soup, Cramique, ... See them all 103

Other recipes you may also like

Bouquet garni

Used very frequently in French cuisine, a secret of French chefs, it adds flavour to a lot of recipes, and it's easy to prepare. The basic principle is to make a small bundle of herbs, bind them in green leek leaves and to tie it up, so that the whole thing can be removed and discarded easily after cooking.

March 21^th 2017434 K3.5 15 min.

How to prepare cabbage

Cabbage can be used cooked or raw, whole leaves or in julienne. Here is how to prepare a cabbage julienne.

December 31^th 20131.15 M 13.4 45 min.

Fried rillettes

Rilletes formed into thin cakes and fried. This allows the fat to drain off during cooking and leaves crunchy and tasty discs of lean meat which can be served with mashed potato (purée).

December 11^th 2011136 K4.9 30 min.

Norwegian tartines

Scandinavian-style bread with smoked trout, and a fresh topping with herbs and shallots.

February 19^th 202048 K 30 min.

Leek fondue

Leek fondue (literally "melted") consists of finely sliced leeks cooked until barely tender then simmered gently in cream until thickened. The aim is to keep the fresh green of the just-cooked leeks but with a lovely soft, melting consistency. This can be a side dish or an ingredient in lots of different recipes.

March 4^th 202092 K2.5 40 min.

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.