These little critters are so flavorful and tantalizing you won’t eat just one. They can be served as appetizers, a side dish or as a nice snack since they are so easy to make. Sometimes tomato skins can be a bit tough so you can blanch these quickly in some hot water to remove the skin while still keeping them solid. While you prepare the stuffing just place them into the refrigerator to get them cold again. My teenage daughter who is not a huge tomato fan loves these and can eat many of them because they are filled with her most favorite food in the world, avocados. These could be RAW if you used raw apple cider vinegar.
- A Tomato contain approximately 40% of your daily value of vitamin C.
- There are over 100 different varieties of carrots varying in size and color ranging from orange and white to purple and red.
- Avocados are higher in potassium than bananas are.
- Click here to read more food facts
Veggie Stuffed Cherry Tomatoes
1 container of cherry tomatoes
1 shredded carrot
1 finely chopped cucumber
1 finely chopped avocado
1/4-1/2 finely chopped red onion (you can use green onions as well)
Approx 1/4 cup red wine or rice vinegar (this varies by your taste so start small and add as you taste it)
sea salt to taste
dash or two of pepper (you could use cayenne pepper for a kick and to speed up your metabolism)
Cut the tops off from the tomatoes, scoop out the insides and throw it away. Cut up all the veggies into very small pieces approximately 1/4 inch big or smaller. Shred the carrot on the small shredding side of the grater. Place all the veggies into a bowl, add 1/2 the vinegar and the spices and mix. Taste the mix to see if you need more vinegar, salt or pepper and add until it reaches your tastes. Press the veggie mixture into the tomatoes and either serve right away or chill for up to an hour. If you are going to chill them mix a little lemon juice into the veggies before you stuff them in the tomatoes to prevent it all from browning. ENJOY!