Cucumber-Stuffed Tomatoes

Preparation info
  • Serves


    • Difficulty


Appears in

By Robert Carrier

Published 1965

  • About


  • 8 large ripe tomatoes
  • salt and freshly ground black pepper
  • ½ large cucumber


Cut tops off tomatoes and scoop out pulp and seeds. Sprinkle with salt and freshly ground black pepper, to taste. Turn upside down on a plate and chill.

Cut unpeeled cucumber into very thin slices. Place slices on a plate and salt them generously; cover with another plate and place a weight on top. Leave them for 2 hours; then rinse cucumber with cold water; place in a clean towel and p