The Washington Post

Skinny Tomatoes

Skinny Tomatoes 6.000

Dixie D. Vereen for The Washington Post

Top Tomato 2015 Aug 16, 2015

When you have full-on-ripe, sweet small tomatoes in hand, this is the one of the simplest and quickest ways to turn them into lunch: with avocado, onion and pretzels.

Top Tomato finalist Carol Shaw Greger and her husband, Hank, have been growing tomatoes at their Bowie home for almost four decades. She began making this dish five years ago -- a "refreshing, filling meal" -- adding the salty crunch instead of celery, "which I was sick of cutting up all the time," she says. "The salt is not directly on the tomatoes, which would become watery."


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Tested size: 6 servings

  • 10 yellow pear/teardrop tomatoes, sliced or quartered (may substitute Sun Gold tomatoes)
  • 10 grape tomatoes, sliced or quartered
  • 1 or 2 ripe Roma tomatoes, cut into bite-size pieces
  • Flesh of 1 ripe avocado, mashed
  • 1 white onion, finely chopped (optional)
  • 5 thick, salted large pretzels or pretzel rods, broken up into small bite-size pieces


Toss together the tomatoes, avocado and onion, if using, in a mixing bowl until well blended. Add the pretzels and toss gently to incorporate.

Divide among individual plates or bowls; serve right away (or the pretzels get soggy).

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Recipe Source

From Bowie resident Carol Shaw Greger.

Tested by Richard Kerr.

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Nutritional Facts

Calories per serving (based on 6): 130

% Daily Values*

Total Fat: 4g 6%

Saturated Fat: 1g 5%

Cholesterol: 0mg 0%

Sodium: 210mg 9%

Total Carbohydrates: 23g 8%

Dietary Fiber: 3g 12%

Sugar: 1g

Protein: 4g

*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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