Oxmoor House JANUARY 1983
Slice off top of 8 tomatoes; scoop out pulp, leaving shells intact. Reserve pulp. Sprinkle inside of tomato shells with salt; invert, and drain on paper towels.
Peel remaining tomato. Chop peeled tomato and reserved tomato pulp. Add caviar; mix well. Fill tomato shells with caviar mixture. Serve on lettuce leaves with Gargogle Sauce.
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