Stuffed Tomatoes

Cut off the top of each tomato, if small, and remove the pulp with a spoon

Drain over a colander

If large, cut them in half and proceed as for the small ones

Then use one of the fillings that follow, knowing that one cup of filling is enough for 20 to 30 small tomatoes

Serve chilled

Filling Options

1) Hard-boiled eggs, mashed and seasoned with anchovies, black olives, mustard, cognac, oil, and sufficient mayonnaise to be creamy

Garnish with a thin slice of black olive

2) Canned tuna, drained and seasoned with ketchup, finely chopped onion, endive, Worcestershire sauce, lemon juice, salt, and pepper

Garnish with a sprig of parsley

3) Mashed avocado, seasoned with lemon juice, finely chopped onion, salt, and pepper to taste, and mayonnaise for creaminess

Garnish with crispy fried bacon

4) Mix 1/4 cup of room-temperature butter or margarine with 2 hard-boiled egg yolks that have been passed through a fine-mesh sieve

Season with anchovy paste, garlic, chopped fresh parsley, and chives

Sprinkle with additional chopped parsley to taste.