Cherry Tomatoes with Roasted Garlic Filling

1. 1

   In a foil-lined baking dish drizzle the garlic with the oil, bake it, covered loosely with foil, in the middle of a preheated 325F.

2. 2

   oven for 1 1/4 hours, or until the pulp is very soft, and let it cool until it can be easily handled.

3. 3

   Squeeze the pulp from the cloves into a bowl and let it cool.

4. 4

   Mash the pulp until it is smooth (there should be about 1/4 cup puree.)

5. 5

   Using a serrated knife, on a work surface cut a thin slice from the bottom of each tomato so that it stands upright.

6. 6

   Cut off a thin slice from each stem end and with a small melon-ball cutter scoop out the flesh and seeds carefully, forming tomato shells.

7. 7

   Sprinkle the insides of the tomato shells with salt, invert the tomatoes on racks set over paper towels, and let them drain for 30 minutes.

8. 8

   In a bowl whisk together the cream cheese, the lemon juice, the garlic puree, and salt and pepper to taste until the filling is smooth.

9. 9

   Using a pastry bag fitted with a small star tip, pipe the filling into the tomato shells.

10. 10

    Garnish the filled shells with basil.

* Per serving · 4 servings · Values may vary.

No additional tips available.