This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
Tomatoes Macédoine
Tomatoes macédoine are stuffed salad tomatoes, filled with a macédoine of vegetables in mayonnaise.
87 K 4.2/5 (33 reviews)
45 min.
Easy
2.00 €
4 people
3 IngredientsLast modified on: September 17th 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.
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.
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 | 49 RDI=75 % | 193 RDI=73 % | 111 RDI=152 % | 206 RDI=10 % | 862 RDI: 10 % |
| Per 100 g | 8 RDI=14 % | 35 RDI=13 % | 20 RDI=28 % | 37 RDI=2 % | 157 RDI: 2 % |
| Per person | 12 RDI=19 % | 48 RDI=18 % | 27 RDI=38 % | 51 RDI=3 % | 216 RDI: 3 % |
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: Zucchini and tomato remoulade, Tabbouleh, Moussaka, Tomatoes Provençal, Pollack fillet baked with rice and vegetables., ... See them all 76
Fine (or table) salt
Like these other recipes: New leavened bread, Comtoise stuffed tomatoes, Eggs with tomatoes and courgettes, Arlesian Biscuits, Antoinette's caramelized apple cake, ... See them all 105
Other recipes you may also like
Nonettes
Nonettes are small, jam-filled cakes from a bygone age. They originated in Dijon, where they were made by nuns (hence the name, which means "little nun" in French). The traditional version is closer to the French "pain d'épices", but this recipe has a more of a citrus flavour, made with marmalade. June 2nd 2015110 K4.4 1 hour 50 min.
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 21th 2017441 K3.5 15 min.
Clarified butter
This is a way of melting butter to eliminate all the impurities. The clarified butter can then be heated without spoiling, and is more digestible. It is ideal for cooking at high temperatures where small black specks would spoil the appearance, or for emulsified sauces like béarnaise or mousseline. June 21th 2017488 K4.2 2 hours 15 min.
Real custard sauce (crème anglaise)
Real custard or vanilla sauce consists of egg yolks beaten with sugar and cooked slowly in vanilla milk. It is the base or the accompaniment for many desserts. January 17th 2018446 K 24.3 45 min.
Coconut paste
Similar to marzipan or walnut paste, coconut paste can be used in a variety of cake or sweet recipes, but you can enjoy munching it just as it is. October 13th 2010313 K 14.2 15 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-04-26)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
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.
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.