Got a bumper crop of bite-size tomatoes in the garden? Fill them with pecan-flecked pimiento cheese for an easy summer starter.
Pimiento Cheese–Stuffed Tomatoes
MAKES 10 TO 15
Ingredients
- 1 (8-ounce) block sharp Cheddar cheese, shredded
- 1 (8-ounce) block Monterey Jack cheese, shredded
- 1 (4-ounce) jars diced pimientos, drained
- 1¼ cups mayonnaise
- ½ cup chopped toasted pecans
- 2 tablespoons dill pickle relish
- 1 teaspoon sugar
- ½ teaspoon garlic powder
- ½ teaspoon ground black pepper
- 2 (1-pound) containers Campari tomatoes
Instructions
- In a medium bowl, combine cheeses, pimientos, mayonnaise, pecans, dill pickle relish, sugar, garlic powder, and pepper, stirring to combine well.
- Using a serrated knife, cut a thin slice off bottoms of tomatoes to create a level base. Cut tops from tomatoes. Using a melon baller, remove pulp, leaving shells intact. Turn tomatoes upside down on paper towels to drain for 10 minutes. To serve, spoon pimiento cheese into tomato shells.
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