3 Tantalizing Tomato Recipes (page 2 of 3)

Cheese-Stuffed Cherry Tomatoes

Field editor Mary Lou R. of Miami lives about 20 miles from some of the best tomato fields. "From mid-December through May, the sweet ripe tomatoes are ready for picking. Almost every weekend, husband Kenneth and I go hand-pick just the tomatoes we want and need." She often uses the miniature variety in Cheese-Stuffed Cherry Tomatoes. "They're easy to fix as an appetizer or salad," says Mary Lou, a Florida native. "It's impossible to eat just one."

You Will Need
1 pint cherry tomatoes
4 ounces crumbled feta or blue cheese
1/2 cup finely chopped red onion
1/2 cup olive or vegetable oil
1/4 cup cider or red wine vinegar
1 tablespoon dried oregano
Salt and pepper to taste

What to Do
Cut a thin slice off the top of each tomato. Scoop out and discard pulp. Invert tomatoes onto paper towels to drain. Combine cheese and onion; spoon into tomatoes. In a jar with a tight-fitting lid, combine oil, vinegar, oregano, salt and pepper; shake well. Spoon over tomatoes. Cover and refrigerate for 30 minutes or until ready to serve.

Yield: about 1 dozen.

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