TEST KITCHEN TIP

Avoid wasting the juice and remaining tomato flesh by turning it into sauce. In blender, purée tomato juice and flesh. Pour into saucepan and add 1 tbsp each olive oil and balsamic vinegar, and 1 tsp maple syrup; season with salt and pepper. Simmer over medium-low heat, about 15 minutes. Strain through fine sieve, if desired. Serve with stuffed tomatoes.