Tomatoes Macédoine


Tomatoes Macédoine
Tomatoes macédoine are stuffed salad tomatoes, filled with a macédoine of vegetables in mayonnaise.
84 K 4.2/5 (33 reviews)
Grade this recipe:
Keywords:
Last modified on: September 17th 2014
For this recipe: Comment Send to a friend Ask me a question Follow Printable Diaporama Video
For 4 people, you will need:

Change to the quantities for:
Change measures:
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.
Tomatoes Macédoine  : Stage 1
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.
Tomatoes Macédoine  : Stage 2
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.
Tomatoes Macédoine  : Stage 3
Fill the tomatoes with macédoine...

Stage 4
Tomatoes 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 recipe50 RDI=20 %190 RDI=20 %110 RDI=20 %210 RDI=10 %860 RDI: 10 %
Per 100 g8 RDI=3 %40 RDI=3 %20 RDI=3 %40 RDI=2 %160 RDI: 2 %
Per person10 RDI=5 %50 RDI=5 %30 RDI=4 %50 RDI=3 %220 RDI: 3 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman
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
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

Fine (or table) salt
Fine (or table) salt

Like these other recipes: Hamburgers, Little lemon biscuits, Soft apple cookies, Panettone, Rabbit terrine, ... See them all 103

Other recipes you may also like
How to glaze a tart
How to glaze a tart
Professional pastrycooks usually say that "a beautiful cake is already half sold", it is one of the reasons why they do not put a tart on sale without glazing it ("abricoter" in Fench), i.e. coating it with a thick apricot syrup. This glaze gives a glossy finish to the tart (see the photographs below) and also protects it from the air and thus from oxidation and browning. It's a quite simple technique that you can easily apply to give to your desserts a professional look. This is how you do it.
February 15th 2016480 K4.4 7 min.
Little vegetable omelettes
Little vegetable omelettes
As an appetiser or starter, little thick soft omelettes, with diced tomato, courgette and smoked ham.
June 11th 2011318 K4 1 hour 10 min.
Beans with tomatoes
Beans with tomatoes
Fresh white haricot beans and leftover chicken cooked with stewed tomatoes, a sprig of parsley and it's ready.
February 21th 2011214 K4.1 1 hour 55 min.
Like Bounty
Like Bounty
You will no doubt be familiar with Bounty, the chocolate-covered coconut bar. Here's a melt-in-the-mouth version "on a plate" for a chic dessert.
August 1st 2011162 K4.6 1 hour 55 min.
Winemaker's toast
Winemaker's toast
These oven-baked open sandwiches are topped with onions cooked in red wine, fried bacon and potatoes, finished with a thin layer of melted cheese.
March 11th 2012115 K5 1 hour 20 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2026-02-22)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing

Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page