Select large firm tomatoes, cut out the stem end, remove the inside with a teaspoon and turn upside down on a drainer for the liquid to drain out.

Stuffed tomatoes may be served as a garnish for meat dishes or on rounds of toast as a separate course, often the second course. When suitable, they may be served on rounds or squares of broiled trumese. Sometimes they are set into a rich cream sauce on a platter, or in ramekins, and sprinkled with chopped truffles. Chopped nuts and parsley may be substituted for truffles. When desired, a half nut meat may be laid on top of each tomato before sending to the table.