In springtime, everyone loves a good tomato: Heirloom, Roma, and Beef Steak tomatoes are classic favorites. Also, it is fun to creatively stuff tomatoes. For stuffing, I like to use Campari tomatoes, which are about 2 inches in diameter. Blanch the tomatoes to remove the skin. This is done by placing the tomatoes into vigorously boiling water, for no more than 6 seconds and then immediately placing the tomatoes into iced water. Peel, by hand, to remove the skin easily. Then, carefully cut off the top of each tomato. Carefully, remove the inside fruit and pulp of the tomatoes. Fill the tomatoes with goat cheese that has been mixed with fresh herbs. Chill and when ready to serve, turn the tomatoes upside down covering the open top area. Drizzle with your favorite vinaigrette dressing. It’s elegant; yet, easy and offers unforgettable tasteful simplicity! © Kelly McBride Loft