Cherry Tomatoes With Broccoli Filling

1. 1

   Slice tops off tomatoes; reserve. Use a small spoon or melon baller to scoop out pulp; discard pulp. Invert tomatoes onto paper towels, cover with plastic wrap and refrigerate until ready to fill

2. 2

   Squeeze as much moisture as possible from broccoli and pat dry with paper towels. Place in bowl of a food processor and add mayonnaise, sour cream, Parmesan and crushed red pepper. Pulse a few times to thoroughly mix, but do not completely puree. Season with salt and pepper. Refrigerate until ready to serve.

3. 3

   Spoon 1 tsp. filling into each tomato, mounding filling slightly. Set tops on filling. Serve chilled or at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.