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With a small sharp knife, cut the top off of each tomato. Scoop out the pulp with a small spoon, and place each tomato, cut side down, on paper towel to remove liquid. Discard pulp.
Combine all remaining ingredients and spoon into each tomato. Chill until ready to serve.
To keep boiled vegetables bright-colored, add a few drops of olive oil to the water. —Ana B.,…
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I shred carrots and freeze them in plastic bags in 1-cup portions. When a recipe calls for…
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