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1
To make the pimento cheese, combine the cheese, onion, and mayonnaise in a bowl.
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2
Stir until well combined.
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3
Add the pimentos and hot sauce.
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4
Season with salt and pepper and set aside.
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5
Meanwhile, using a serrated knife, slice off the top third of each cherry tomato.
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6
Using your index finger or a very small spoon, remove and discard the seeds and inside flesh of the tomatoes.
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7
To fill the tomatoes, place the pimento cheese mixture in a piping bag fitted with a large round tip or use a medium sealable plastic bag with one of the corner tips snipped off.
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8
Fill each tomato with the mixture, allowing a little to rise above the tops.
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9
Garnish each tomato with a parsley leaf.
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10
Serve immediately.
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11
The prepared cheese filling can be refrigerated in an airtight container for up to 2 weeks.
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12
The cherry tomatoes can be prepared up to 24 hours before serving: prep the tomatoes and store them, cut side down, on a baking sheet lined with damp paper towels.
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13
Wrap in plastic wrap and refrigerate until ready to fill.
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14
For real comfort food, try warm pimento-cheese toasts.
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15
Place slices of sourdough bread on a baking sheet and brown on one side under the broiler.
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16
Turn over and thickly spread with pimento cheese.
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17
Return to the broiler and toast until the cheese is melted and bubbly, 5 to 7 minutes.
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18
Curl up on the sofa and enjoy.
