Appetizers, Dips & Spreads

Pimiento Cheese–Stuffed Tomatoes

Name: Pimiento Cheese–Stuffed Tomatoes
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

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

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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

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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