Cherry Tomatoes filled with Pesto
A better brand.
1 or 2
They need to be ripe.
Take each small tomato and holding it upside down cut off a small lid. Do this to all of them on one go.
Using a small knife, spoon or a mellon baller and remove it pulpy center. As you do this place each one on a tray lined with a couple of layers of paper towels
Leave for a couple of minutes to drain. Then fill with small spoonfuls of pesto. Place the lid back on at an angle.
Super easy – no cooking and you can do the tomatoes hours before you need them – just refidgerate them. Then you can fill them an hour or two before serving.