This tomato recipe wins extra points for presentation. "This is a wonderful side dish for steak or warm tuna salad, and it's great heated in the microwave for a quick lunch." -Tamara Dial Gray, Cape Coral, FL
4 medium ripe tomatoes (about 2 1/4 pounds)
1/2 cup (2 ounces) feta cheese, crumbled
1/4 cup chopped pitted kalamata olives
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons chopped fresh basil
How to Make It
Cut tops off tomatoes; discard. Carefully scoop out tomato pulp, leaving shells intact; finely chop pulp. Combine pulp with remaining ingredients. Place tomato shells in an 8-inch square baking dish. Divide pulp mixture evenly among tomato shells. Broil 2 minutes or until tomatoes just begin to blister and topping is browned.