Gently rinse and dry each tomato. Slice off a tiny layer from the bottom so that it will sit flat on a plate. Slice off a thin layer from the top so that there is a wide enough opening to access the interior. Scoop out the core, seeds and connecting membranes, leaving as much of the pulp as possible on the skin. A serrated grapefruit spoon is a good utensil to use for this.
Stuff each tomato with approximately 1/4 cup (depending on size of tomato) of filling.
Sprinkle with chopped parsley, scallion, mint, or paprika to garnish, depending on the filling. Serve the stuffed tomatoes alone or with other salads.
Jamie Stolper is the Food Editor of ShalomBoston.com. |