How to Stuff a Tomato

Ladies of leisure often assemble on hot summer afternoons, ostensibly for cards or tiles, but in fact for drinks, talking about everyone who isn’t there and at least one that is. The food served at such bitchy klatches are fussy: congealed salads, crustless sandwiches, and stuffed tomatos.

A lavishly-garnished, luscious, red-ripe tomato is a wonderful nosh on a muggy summer afternoon. Slice off the top quarter of the tomato, score the flesh, scoop it out and save it for a tossed salad. Drain and dust the lining of the tomato with salt and pepper. The most frequent stuffings are a chicken, shrimp, or tuna salad. Serve with a bon mot.

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