Try this Feta-Stuffed Cherry Tomatoes recipe, or contribute your own.
Cut tops off 30 of the cherry tomatoes; trim bottom of each tomato slightly to level if necessary, being careful not to cut through to pulp. With small spoon, hollow out tomatoes; place upside down on paper towel-lined plate. Cover loosely with plastic wrap; refrigerate to drain for at least 1 hour or up to 24. Finely chop remaining tomatoes; place in small bowl. Add sour cream, softened cream cheese, feta cheese, green onion, lemon juice and oregano; mix until combined. (Filling can be covered and refrigerated for up to 24 hours). Spoon filling into piping bag fitted with large star tip; pipe into hollowed-out tomatoes. Garnish with parsley. Contributor: Canadian Living Magazine December 1997 Posted to MM-Recipes Digest V4 #327 by Bonnie & Tim Annis
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