2 pints cherry tomatoes

10 ounce package frozen chopped broccoli, thawed and drained

1/2 cup mayonnaise

1/2 cup sour cream

1/4 cup parmesan cheese, grated

1/2 teaspoon crushed red peppers

salt and pepper to taste

mellon baller

paper towel

plastic wrap

coarse salt

HOW TO

Line a plate or two with paper towel.  slice tops off of the tomatoes.  Keep the tops for later.  using mellon baller, scoop out and toss the pulp of tomatoes.  Turn tomatoes sliced top side down onto paper towel. cover with plastic wrap and refrigerate.  put tomato tops in a baggie and place in refrigerator as well.

Using paper towel, get as much moisture out of the thawed broccoli as possible.  in a food processor of some sort, pulsate the broccoli, mayonnaise, sour cream, parmesan and red peppers till well blended.  season with salt and pepper.  refrigerate until about to serve.  Spoon broccoli mixture into tomatoes mounding a bit. (I found it a bit easier to put a few heaping serving size spoonfuls into a sandwich baggie and cut a small slit on one end of the baggie and use it like a piping tool)  Generously sprinkle the coarse salt over the broccoli stuffed tomatoes.  Set tops on filling.  Refrigerate with plastic wrap until ready to serve.