Rosemary and Black Pepper Bousin Stuffed Tomatoes

1. 1

   Using a serrated knife, cut a thin slice from bottoms of tomatoes.

2. 2

   Cut a thin slice from tops of tomatoes.

3. 3

   Using a melon baller or spoon, remove and discard pulp, leaving shells intact.

4. 4

   Invert tomato shells onto paper towels; drain for 10 minutes.

5. 5

   In a small bowl, combine cheese, sour cream, and chopped rosemary.

6. 6

   Spoon or pipe cheese mixture into tomatoes.

7. 7

   Ganish with fresh rosemary sprigs, if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.