These were very good! Hollowing out the tomatoes was the most difficult part, only because I was ill-equipped - a grapefruit spoon would have done wonders. Instead I used a paring knife to loosen the insides, then a 1/2 tsp measuring spoon for scooping. I used canned baby shrimp for this and added parsley and chives into the mix, which I piped into the hollowed out tomatoes. Had a little trouble getting then to "stay still", so if serving to guests I would nest them something - shredded lettuce, maybe even cooked couscous - as they tend to wobble.

YUM-O... The tomatoes weren't a big hit, but I did serve the shrimp spread separately with crackers, and Oh My!! It was DELICIOUS. Everyone loved it. Like others have commented, I also used Old Bay seasoning instead of S&P.

Delicious! I made these tonight on a trial run before a big baby shower and they are wonderful. I used the larger cherry (not grape) tomatoes and I had just enough filling for two pints. I boiled my shrimp beforehand with some Zatarain's Shrimp and Crab Boil. To the filling mixture I added garlic powder, minced onion, and cayenne pepper. This combination is perfect and makes a savory little treat that I am sure will be a hit. Very easy to prepare if you have the Pampered Chef Cook's Corer and Easy Accent Decorator. Thanks so much for a great recipe!

Fabulous & easy! I took other's advice and added some Old Bay. It was PHENOMENAL... the tomatoes weren't hard at all (I prepped everything the night before & assembled the next day) and my extra went GREAT on ritz crackers! I'll probably forego the tomatoes next time & just do the crackers w/ dip. It was GREAT! I put all the dip into a large ziploc bag to sit in the fridge overnight. The next day, I arranged my tomatoes, snipped the corner off the bag & piped as normal. Easy clean up! ;) Thanks, Delta Queen!

I made these for my daughter's birthday party last week. These are a little fiddly but well worth the effort. I garnished with snipped chives instead of parsley and made double the recipe which made a lot more than stated. this was good as I was feeding 90 people. A definite hit and I had 2 phone calls asking me for the recipe the following day. Many Thanks.

Unfortuately when I went to make this recipe, every grocery store in a 5 mile radius was out of cherry tomatoes. I was really looking forward to this so I still made the filling (I also added 1 tablespoon Old Bay) and served it with sour dough bread. It was a hit at the BBQ I took it to. I'll definately make it again. Yum.

These are terrific. I made them the night before and had a hard time trying to restrain myself from eating just one more. Each time I messed one up, I said, YES!!! Seriously - I left out the salt/pepper and instead added 1 Tablespoon of Old Bay Seasoning and it was fantastic!! Im sure you could use some Creole seasoning as well, but the Old Bay really tied the flavors together and made it salty enough so that no extra salt was needed. I highly recommend it! Good Luck.

I just love these! And they always disappear quickly when I make them for potluck staff meetings. If for home, no shrimp as hubby desn't eat most seafood, but that makes them better when I do have them.

These were wonderful little morsels! It was very easy to make. I added fresh garlic, and a little tabasco sauce. Sprinkled with Lawry's. I tried putting a spring of cilantro on one and that was tasty fresh, too. It was really easy to fill them with The Pampered Chef's Easy Accent Decorator that I sell. Also used the Cook's Corer to dig out the pulp. Makes alot if the tomatoes are smaller. Great recipe!

When I taste-tested this filling before stuffing the tomatoes, I wasn't terribly impressed, but when I tasted the tomato with the filling it just worked perfectly. This was a great way to use up the gazillion cherry tomatoes from our garden! I added a teaspoon of prepared pesto into the mixture and they became addictive! It took more than 2 pints of tomatoes to use up the mixture. Maybe my tomatoes were small. Thanks for the recipe, DeltaQueen!

These were great, used them for a summer barbeque. I didn't use any seafood because of allergies, but considered using canned crabmeat. Instead of parsley on top I used chopped chives. Emptying the tomatoes was easy because I used a melon baller. A little timely, but well worth it!

I made it for a wedding shower, and everyone loved it. I also added bacon into the mixture. If you turn the tomatoes stem down and cut off the bottoms then scooping out the mixture, they won't roll around on your plate.

I always like to follow a recipe as written and make any alterations to the recipe, if it was worth a second try, after tasting it once. That said, I made this recipe when I needed to bring something to a cookout and I found tomatoes on sale. I followed the recipe exactly as written BUT I left out the shrimp. (some people are allergic to shellfish and I didn't want to have to post warnings about my contribution to the table especially when the ingredients are not obvious) It was a hit. They were tasty, refreshing little morsels to pop in your mouth. Next time I will try it with a little finely chopped onion or scallions and of course, shrimp. Nice recipe, DeltaQueen 50. To the reviewer below. I cleaned the tomatoes and made the cheese filling the night before. Next day, construction was a breeze. You have the right idea about the greens for a "bed to nest" the tomatoes on. Next time try to julienne or finely shred a few lettuce/romaine/cabbage leaves to make a "fluffier bed" for them to nest upon

I made this some time ago and thought it was a little labor intensive regarding cleaning out the tomatoes, but worth it. Quite good. My main problem was presentation. They kept rolling around. I diced up a bunch of lettuce to nest them in however I was hoping there would be other suggestions posted by now. Any ideas?

This was very tasty - I added some tobasco sauce, too. I used the mixture to stuff mushroom caps, and reserved a nice, fat looking shrimp to top each one (to make sure that all of my guests knew there were shrimp in them). They were very popular. Use the freshest shrimp you can find, to avoid fishiness.