JUICY TOMATOES RIPE FOR STUFFING.

Fresh tomatoes are perfect vessels for a slew of fillings, and they're simple to fix.

To make a pretty springtime salad, cut a fresh red ripe tomato in a petal-like fashion. Then fill it with a chicken salad made more interesting with seasoned croutons and a creamy Caesar salad dressing tangy with balsamic vinegar.

Or, create stuffing cups by removing the seeds and pulps from tomato halves. Use the pulp to add extra moisture to the filling, as in baked Mexican-flavored Taco Stuffed Tomatoes made with ground beef, corn kernels and hot pepper Jack cheese.

However you stuff them, be sure to let tomatoes reach their peak of juiciness before using them. Keep the tomatoes on the kitchen counter for a few days until they are bright red and slightly softened. Don't refrigerate them because cold prevents ripening and destroys their flavor.

CHICKEN CAESAR SALAD STUFFED TOMATOES

4 medium (1 1/4 pounds) fresh tomatoes

1/2 cup bottled creamy Caesar salad dressing

2 teaspoons balsamic vinegar

4 cups bite-size pieces romaine lettuce leaves

1/2 cup Caesar-flavored croutons

2 cups 1/2-inch strips cooked chicken

1 cup sliced celery

1/2 cup sliced green onions

Salt and pepper 

1/4 cup grated Parmesan cheese

Use tomatoes held at room temperature until fully ripe. Core tomatoes. Place core side down and cut each tomato in eight wedges, nearly all the way through but leaving bottom intact; set aside.

In a medium bowl, combine Caesar dressing and balsamic vinegar; set aside. On each of 4 serving plates, place lettuce; top with a tomato opening slightly so that it resembles a flower.

Coarsely crumble 1/4 cup croutons; sprinkle over tomatoes, dividing evenly.

Drizzle tomatoes with 1/2 of salad dressing. To bowl with remaining salad dressing, add chicken, celery and green onions; toss to coat. Season with salt and pepper, if desired.

Spoon into tomatoes, dividing evenly. Sprinkle with Parmesan cheese and remaining 1/4 cup croutons. Makes 4 servings.

TACO STUFFED TOMATOES

4 large (2 pounds) fresh tomatoes

1 pound ground lean beef

1 package (1 1/4 ounce) taco seasoning mix

1/2 cup frozen corn kernels

Water

1/2 cup shredded hot pepper Monterey Jack cheese 

Use tomatoes held at room temperature until fully ripe. Cut tomatoes horizontally in halves. Using a small spoon, remove seeds and pulp leaving 1/4-inch shells. Place shells in a shallow baking pan; chop pulp (makes about 1 1/2 cups); set aside.

In a large skillet over medium-high heat, cook beef until brown, stirring frequently, about 5 minutes. Drain off excess fat; add taco seasoning, corn, 1/4 cup water and reserved pulp. Cook until most of liquid has evaporated, about 5 minutes; spoon into reserved tomato shells. Bake in preheated 400-degree oven about 15 minutes or until tomatoes are hot. Sprinkle each tomato half with 1 tablespoon cheese; bake until melted, about 3 to 5 minutes longer. Makes 4 servings.

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Photo: (Color) Chicken Caesar Salad Stuffed Tomatoes featur es a tomato cut in a petal-like fashion and filled with a chicken Caesar salad mixture. Don't refrigerate the tomatoes - it prevents ripening and destroys flavor.