Hi Nancy--this is for Pat in South Carolina.

Better Homes and Gardens (Sept issue) has one page
devoted to Stuffed Tomatoes and it's really appetizing.
I'm thinking of doing this for my company coming next month--they're tomato lovers.

They use small roma or plum tomatoes. Cut them in half--both crosswise and lengthwise and hollow them out. I'll list the stuffings for you.

(When you do the ingredients--think small diced up veggies, etc. arranged attractively on the tomato--each one is kind of a work of art!)

Off The Cob
Fresh yellow corn with chopped sweet peppers nestled on a dollop of sour cream

B.L.T.
Small diced up bacon, diced tomato, arugula, and bottled ranch dressing.

English Garden
Green peas, fresh mint leaves, olive oil.

By The Sea
Cooked shrimp, cocktail sauce, lemon, cracked pepper
(Two thinly slices lemon wedges on a lengthwise roma
tomato, with two small shrimp to the right and cocktail sauce running through middle)

Southern
Prepared pimiento cheese, chili powder

Guacamole
Avocado, red onion, diced tomato, lime
(small lime wedge on top of the avocado, onion, tomato mix)

Brunch
Hard cooked egg, steamed asparagus tips, prepared hollandaise sauce.'
(looks like a mini eggs Benedict--two tiny asparagus tips
on top of the hard cooked egg with sauce in middle)

Caprese
Fresh mozzarella, diced tomato, pesto, fresh basil leaves

Gold Rush
Saffron rice, golden raisins, cilantro leaves

Bloody Mary
Celery, green olives, chopped tomato, seasoned salt.

To make tomato cups, cut tops or sides from small roma or plum tomatoes. Using a spoon or your finger, scoop out the seeds. If necessary, cut a thin slice from the bottom to create a base so tomato cup will stand upright.

Article is Stuffed Tomatoes
Better Homes And Gardens - Sept. 2008 issue
Filled, heaped and sprinkled, the tasty bites fit any meal at any time.

This should give Pat some great ideas.
Scarlett in FL

http://www.nancyskitchen.com