Vine-Ripened Tomato Filled with Crabmeat and California Pluots with Light Curry-Lemon Vinaigrette

This dish only achieves its maximum deliciousness when the fruits are at their ripest. I still use the technique for preparing tomatoes for stuffing that I learned at FCI when I make this salad. It is one of the favorite summer lunch entrées at Le Petit Café. The vinaigrette makes more than you will need for this recipe, but it can be stored, covered, and refrigerated for a few days and it is an excellent dressing for grilled vegetables, seafood, pork, or poultry.