Light Macedonian tomatoes

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Light Macedonian tomatoes

Light Macedonian tomatoes




Ingredients
Number of rooms
-
4
+

4 red tomatoes

1 large tin of canned Macedonia

3 jars of 0% cottage cheese (about 300g)

1 portion of fresh square at 0%.

Salt

Pepper

Persillade

Basil

Herbs of Provence or other aromatic herbs in powder form

Black olives in Greek style



Preparation 
TOTAL TIME: 10 MIN
Preparation: 10 min
Step 1
In a bowl, mix the previously washed and drained macedonia, the cottage cheese, the fresh rack, the herbs.
Step 2
Slice the olives and add them to the mixture.
Step 3
Empty the tomatoes, taking care to remove all the water and seeds.
Step 4
Fill the tomatoes with the preparation.
Step 5
Put in the refrigerator so that you can serve it chilled
Author's note
These tomatoes can be eaten as a starter with rosette-style deli meats, or for a really light summer lunch, use them as a side dish with chicken. Macedonia no longer necessarily rhymes with mayonnaise!

I add my grain of salt


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