Preparing the baby vegetable caviar

1. Peel all vegetables and finely chop in food processor to obtain a fine caviar texture
2. Heat olive oil in a skillet and cook vegetables over medium heat
3. Continue cooking vegetables until all water has evaporated
4. Let cool and set aside

Preparing the seafood

1. Sauté seafood (shrimp, crabmeat, and mussels) in a little olive oil over medium heat with shallots and chives for two minutes. Optional: add white wine to taste
2. Cut in small pieces, mix with vegetable caviar, and set aside

Preparing the tomatoes

1. Peel tomatoes (dip in boiling water for a few seconds to remove skin)
2. Cut off tomato tops and scoop out pulp and seeds
3. Stuff tomatoes with vegetable and seafood mixture
4. Bake tomatoes at 180° C or 350°F. in a lightly oiled roasting pan for eight minutes, or until tomatoes are tender

Presentation
Serve stuffed tomatoes with a mesclun salad or basmati rice seasoned with saffron