1. Combine 2 cups diced cooked turkey, 1 cup chopped celery, 1/2 cup reduced-fat mayonnaise and 2 tbsp sundried tomato pesto. Cut tops off 4 large tomatoes and remove most of seeds and pulp. Stuff each tomato with one-quarter of the turkey mixture. Sprinkle each with 1 tbsp pine nuts and garnish with basil.