Tomatoes Stuffed with Smoked Ham and Pecans

Choose this appetizer while there are still fresh,

flavorful, tomatoes at your farmer’s market.

You may use cherry tomatoes for a large crowd.

I prefer small Romas at the height of summer.

1 dozen small tomatoes

6 ounces of smoked ham, minced

½ cup of toasted pecan pieces, chopped

1 tablespoon of coarse grain mustard

3 tablespoons of mayonnaise

1 teaspoon of lemon juice

1 tablespoon of fresh basil, minced

1 tablespoon of olive oil

Freshly ground black pepper and sea salt to taste

Slice a bit off the bottom of each tomato to make it stand, then another off the top. Using a melon baller, scoop out the pulp and save it for a luncheon gazpacho. Combine the remaining ingredients thoroughly and stuff each tomato generously. Chill before serving to let the flavors blend. It may be necessary to double the recipe, depending on the size of the tomatoes selected, or you can utilize the drained, reserved pulp, if you so desire.