The filling of savory vegetables, salty olives, and sweet fruit transforms tomatoes into prizewinning edible flowers.



  • ¼ cup dry white wine or apple juice

  • 2 teaspoons finely shredded lemon peel

  • 3 tablespoons lemon juice

  • 1 tablespoon extra-virgin olive oil

  • 2 tablespoons snipped fresh dillweed or 2 teaspoons dried dillweed

  • 1 tablespoon snipped parsley

  • 2 cloves garlic, minced

  • ½ teaspoon coarsely ground pepper

  • ¼ teaspoon salt

  • 1 ½ cups cooked brown rice

  • 1 15 ounce garbanzo beans, rinsed and drained

  • ¼ cup chopped red sweet pepper

  • ¼ cup chopped, seeded cucumber

  • ¼ cup golden raisins, coarsely chopped

  • 1 medium carrot, chopped

  • 2 medium green onions, sliced

  • 2 tablespoons chopped green olives

  • 6 ripe tomatoes


  • For dressing, combine white wine or apple juice, lemon peel, lemon juice, olive oil, fresh or dried dillweed, parsley, garlic, pepper, and salt.

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  • For filling, toss together rice, garbanzo beans, sweet pepper, cucumber, raisins, carrot, green onion, and olives in a large bowl. Add dressing and toss until evenly coated. Cover and refrigerate up to 4 hours.

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  • Core each tomato. Make six lengthwise cuts from top of each tomato almost to but not through bottom, creating six wedges. Gently fan out wedges; place a tomato on each serving plate. Spoon about 3/4 cup filling into each tomato. Makes 6 servings.

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  • 1 vegetable, 2 starch, 1/2 fat

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Nutrition Facts

202 calories, 5 g fat (1 g saturated fat, 407 mg sodium, 36 g carbohydrates, 6 g fiber, 6 g protein.


1 Ratings
  • 5 Rating Star 1