Tomatoes Stuffed with Prosciutto and Vegetables Tomatoes Stuffed with Prosciutto and Vegetables

Author: Canadian Living

Make the tomato cups and filling ahead to serve for a lunch party.

  • Portion size 4 servings
  • Credits : ©


Creamy Dressing:


Creamy Dressing: Whisk together buttermilk, mayonnaise, cider vinegar, Dijon mustard, salt, pepper and sugar; set aside.

Cut 1/2-inch (1 cm) slice from stem end of each tomato. Chop slices; set aside. With spoon, hollow out tomatoes; place upside down on paper towel-lined plate to drain.

Meanwhile, slice prosciutto and cheese into matchstick-size pieces. In bowl, combine prosciutto, cheese, chopped tomato, corn, green pepper, oregano, salt and pepper. Drizzle with 1/3 cup (75 mL) of the dressing and toss. (Make-ahead: Cover and refrigerate filling and tomato cups separately for up to 8 hours.)

Mound mixture into tomato cups. Drizzle tops with remaining dressing; sprinkle with croutons.


Nutritional facts <b>Per Serving:</b> about

  • Sodium 394 mg
  • Protein 11 g
  • Calories 177.0
  • Total fat 7 g
  • Cholesterol 11 mg
  • Saturated fat 2 g
  • Total carbohydrate 20 g


  • Iron 9.0
  • Folate 18.0
  • Calcium 17.0
  • Vitamin A 14.0
  • Vitamin C 70.0
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Tomatoes Stuffed with Prosciutto and Vegetables