Stuffed Cherry Tomatoes
With Curried Avocado!
3 Dz. Cherry Tomatoes
2 T. lemon juice
1/2 tsp. each: curry powder, chili powder, and grated onion.
Salt and pepper to taste.
Cut a thin slice from the tops of 36 cherry tomatoes, save the tops.
With a small melon ball scoop, hollow out the centers.
Sprinkle the shells with salt, invert them on a rack, and let them drain for 15 min.
In a bowl mash the pulp of 1 avocado with a fork until it is smooth.
Stir in 2 T. lemon juice
Stir in remaining ingredients.
Fill the tomatoes with the mixture and replace the tops.