TOMATO SPAGHETTI CUPS

This recipe has been floating around so long in the box of scraps that I have no idea where it originated (but it look like a page from an old Lawry's magazine from when I worked there) which based on all my changes doesn't matter. Some days I feel like an archaeologist, but come up with oldies that were favorites and will now be revived.  I originally made the tomatoes for Ivonne's Magazine Monday and they were a HUGE hit with the family for a spring or summer meal. Perfect in fact for the new Daring Cooks challenge.  I can't wait to come up with a sweet version of an edible container for Daring Bakers.

TOMATO SPAGHETTI CUPS

6 firm medium tomatoes
6 ounces cooked cappelini
1 tablespoon peanut oil
2 tablespoons lemon juice
+2 tablespoons rice wine vinegar
1/4 cup plain yogurt1/4 cup sour cream or ricotta cheese
1/4+ cup shaved Parmesan cheese
1/4 cup mayonnaise
1 celery stalk, minced
2 teaspoons fresh chives*
1 teaspoon Lemon Pepper Spice Hunter salt-free Key Lime Pepper
1 teaspoon Seasoned Salt McCormick Salad Supreme

• Cut the stem ends from the tomatoes and carefully scoop out the seeds and pulp (I saved these for sweet and sour tomatoes tomorrow night).
• Toss the pasta with the oil and lemon juice and allow to cool.
• Whisk together the mayonnaise, sour cream, lemon pepper, salad supreme and Parmesan cheese.
• Toss the pasta mixture with the mayonnaise mixture and gently spoon into the tomato shells.
• Sprinkle the tops with ground parsley and paprika.

*I increased the lemon juice to 2 tablespoons and revived dried chives in the lemon juice before I began assembling the tomatoes.
+Not in the original recipe