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Rosemary and Black Pepper Bousin Stuffed Tomatoes

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“This came from Sandra Lee Semi-Homemade. I have not tried this, posting for safe keeping.”
READY IN:
15mins
SERVES:
12
YIELD:
1 dozen
UNITS:
US

Ingredients Nutrition

Directions

  1. Using a serrated knife, cut a thin slice from bottoms of tomatoes. Cut a thin slice from tops of tomatoes. Using a melon baller or spoon, remove and discard pulp, leaving shells intact. Invert tomato shells onto paper towels; drain for 10 minutes.
  2. In a small bowl, combine cheese, sour cream, and chopped rosemary. Spoon or pipe cheese mixture into tomatoes. Ganish with fresh rosemary sprigs, if desired.

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