• 6 large firm tomatoes
• crisp lettuce leaves

Stuffing, Choice of

• Finely-shredded lettuce leaves; cold cooked asparagus tips; salad dressing or
• chopped celery, finely-diced cooked carrot ; canned peas ; salad dressing or
• chopped hard–boiled egg; chopped gherkins; salad dressing or
• chopped shrimps or prawns; finely–shredded lettuce leaves ; salad dressing

Cut off the tops of the tomatoes, take out the centres and the pulp. Use a little of the pulp with the stuffing. Mix the chosen stuffing and fill the tomatoes. Put back the tops. Garnish with tiny sprigs of parsley or with a suitable ingredient of the filling. Dish on crisp lettuce leaves on individual dishes or plates.