1. Wash the tomatoes, cut out stem ends and remove the pulp. Turn them upside down to drain.
2. Wash the avocado, cut in half, remove seed. Cut out the pulp and mash it, mix to a smooth paste with the lime juice.
3. Season the tomatoes with salt and pepper and stuff with the avocado mixture. Place a caper or a bit of salted almond on top of each. Chill 1 hour or longer.
4. Use 1 on each plate of hors d'oeuvre with a drained sardine, small amount of coleslaw, minced pimiento on the slaw, 2 or 3 ripe olives and 1 celery heart. Or serve the stuffed tomatoes as appetizers in a trav of mixed cocktail canapes