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Six
servings.Easy
Published 1969
Like green peppers, tomatoes provide a natural case for stuffed foods. Tomatoes for stuffing should be firm, deep red, ripe, and free from blemishes.
Cut a slice from the stem end of the tomatoes and discard it. Using a spoon or knife, carefully work out the pulp from the tomatoes and reserve. Do not puncture the shell of the tomatoes.
Sprinkle the inside of the tomatoes generously with salt. Let stand for 5 minutes, then turn upside down on a rack to drain.