Cucumber-Stuffed Tomatoes from The Robert Carrier Cookbook by Robert Carrier
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....
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Ingredients
- 6 tablespoons olive oil
- 6 tablespoons wine vinegar
- salt and freshly ground black pepper
- ½ large cucumber
- sugar
- 8 large ripe tomatoes
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