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- Wash and dry the tomatoes.
- Using a chef’s knife, carefully cut off the stem end to make a neat lid. Set the lids aside.
- Preheat the oven to 149°C (300°F) and generously butter a baking dish.
- Using a teaspoon, carefully remove the pulp, seeds, and membrane from the center of the tomatoes.
- Season the interior with salt and pepper to taste. Fill the hollows with a meat, duxelles, or rice stuffing.
- Place a reserved lid on top of each filled tomato.
- Place the stuffed tomatoes in the prepared baking dish and cover with a piece of parchment paper cut to fit the top of the dish.
- Bake for about 30 minutes or until the tomatoes are cooked but still holding their shape.
- Serve hot or at room temperature.
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