TomatoBowls

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Virtually any recipe for stuffed peppers also works well with stuffing tomatoes. Plus any of your favorite cold salads - from tuna to three-bean - can be used to fill these edible bowls.

Here are several of our favorite fillings:

TOMATOES STUFFED WITH BEANS

1 cup small white beans
1/2 large onion, chopped
1 tablespoon butter
salt
white pepper
6-8 stung tomatoes, tops removed
olive oil
2 tomatoes, peeled and chopped
Worcestershire sauce
3/4cup grated smoked cheese

Soak beans overnight. Cook until tender. Drain.

Saute onion in butter until cooked but not browned. Combine with drained beans, salt and white pepper.

Lightly rub outside of stuffing tomatoes with olive oil. Place in a baking pan in a single layer.

In each tomato put a thin layer of beans. Cover with a layer of chopped tomatoes. Brush with Worcestershire sauce. Sprinkle cheese over tomato. Repeat layers until all stuffers are filled.

Cover pan and bake at 350 degrees for 25 minutes. Remove cover and bake another 5 minutes.

QUINOA FRUIT SALAD IN TOMATOES

1/2 cup quinoa
1/2 cup dried fruits
pinch cardamom
1/2 cup seedless grapes, quartered
1/2 teaspoon coriander
1/8 teaspoon nutmeg
1/2 teaspoon black pepper
1/2 teaspoon powdered ginger
3/4 cup chopped scallions
1/4 cup chopped almonds
1/2 cup olive oil
6-8 stuffing tomatoes, tops removed

Cook quinoa. Soak dried fruits in boiling water and chop coarsely.

In a large bowl combine quinoa, drained fruit and other ingredients except tomatoes. Chill several hours and fill tomatoes.