|Canned pineapple tidbits||20 Ounce, drained (1 Can Of 1 Pound And 4 Ounces)|
|Salted peanuts||1 Cup (16 tbs), coarsely chopped|
|Bottled french dressing||4 Tablespoon|
|Curly endive/Chicory||6 Ounce|
1. Peel tomatoes, and cut out a thin slice from its top, and use spoon to scoop out its pulp. Preserve the shells. Drain the shells by turning them upside down on a paper towel.
2. An hour before serving, take a medium-sized bowl and add pineapple, 2 tbsp French dressing and peanuts into it and toss them lightly to mix. Spoon this mixture into tomato cups, and chill.
3. Take a large platter or plate and line it with curly endive or chicory and top it with stuffed tomatoes. Serve after topping with additional dressing.