Stuffed Tomatoes off the Vine

[TricityTracy]

Ingredients

• 10 to 12 tomatoes on the vine

  ¼ to ½ lb. Hard salami (sliced at your local service deli) medium thickness

  ¼ to ½ lb.  Prosciutto (sliced at your local deli service deli or sometimes available prepackaged) thinly sliced 

  ¼ to ½ lb. Capicola (sliced at your local service deli or sometimes available prepackaged) thinly sliced.

  ¼ to ½ lb. Provolone cheese sliced (sliced at your local service deli or prepacked on the cheese aisle) medium thickness

  ¼ to ½ lb.  Oven roasted turkey breast (sliced at your local service deli or sometimes available prepackaged) medium thickness

  Olive oil EVOO (for salads)

   ¼ cup Italian dressing your favorite kind

  Salt

  Pepper

  Basil fresh (produce department) 2 to 3 packages or at least 14 to 16 leaves

  Kalamata olives (for side garnish) optional 

  Olives stuffed with garlic (for side garnish) optional

Instructions

1. Gather tomatoes on the vine, wash and separate leaving the stems on. 

2. Remove ¼ off each top by cutting horizontally across the tomato. Set top aside.

3. Scoop out inside of each tomato and place into medium size bowl.

4. Using a cutting board, place salami, capicola, turkey, prosciutto and cheese then slice into bite size pieces. Place sliced pieces into medium sized bowl of tomatoes. Blend.

5. Line inside of each tomato with one basil leaf                    

6. Chop the remaining basil leaves and add to the blended mixture and toss.

7. Drizzle a small amount of EVOO over blended mixture and toss.                 

8. Add 1/4 cup of your favorite Italian dressing to the blended mixture and toss.

9. Sprinkle with salt and pepper * to taste
10. Fill tomatoes to top with blended mixture.                                       
11. Place filled tomatoes into a deep-dish serving tray (I always match the theme of the occasion or holiday). Garnish gaps between the tomatoes with olives.

12. Place tops onto tomatoes resting at a slight angle.  

13. Keep refrigerated until serving. To ensure freshness, do not make more than 24 hours before serving.