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Heirloom Hors d'Ouevres, tomatoes

Pimiento Cheese–Stuffed Tomatoes

MAKES 10 TO 15
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Ingredients Method

Ingredients
  

  • 1 8-ounce block sharp Cheddar cheese, shredded
  • 1 8-ounce block Monterey Jack cheese, shredded
  • 1 4-ounce jars diced pimientos, drained
  • 1 1/4 cups mayonnaise
  • 1/2 cup chopped toasted pecans
  • 2 tablespoons dill pickle relish
  • 1 teaspoon sugar
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground black pepper
  • 2 1-pound containers Campari tomatoes

Method
 

  1. In a medium bowl, combine cheeses, pimientos, mayonnaise, pecans, dill pickle relish, sugar, garlic powder, and pepper, stirring to combine well.
  2. 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.