Everyone craves a good meal and when the appearance is stepped-up, the accolades abound. Try my stuffed tomatoes, but to acquire that appetizing appearance, select tomatoes that are large enough for stuffing and still have the sepals (the green pointed structures beneath the stem) attached. Prepare a tomato per person. Cut the tops off, maintaining the sepals and stems on each. Hull out the tomatoes and cover with olive oil, including the tops. Meanwhile, in a skillet, partially brown 1 lb. of lean ground meat and drain. Add a half of a finely chopped onion, 2 finely chopped Roma tomatoes, drained, 1/4 cup of raisins, 3 tablespoons of A-1 Steak Sauce, 1/4 teaspoon of ground cloves, 1 finely diced apple, 1/8 cup of chopped black olives and a sprinkling of almond slivers. Stir and stuff the mixture into the selected tomatoes. Put the tomato tops back on each tomato and bake at 350⁰F for 30 to 45 minutes, covered. Let the garden-fresh summertime feast begin! © Kelly McBride Loft