Cherry Cherry Tomatoes With Jalapeño Pimento Cheese

Makes 8 to 17 servings. Recipe is from MasterChef bookazine by Taste of Home.

About 2 dozen large cherry or small Roma tomatoes

1 small white onion, roughly chopped

1 or 2 jalapeño peppers, stemmed, seeded and roughly chopped

3 cloves garlic, peeled

1/2 lb. medium-yellow cheddar cheese, grated

1/2 lb. sharp, white cheddar cheese, grated

1 (7?oz.) jar pimento, drained

1 cup mayonnaise

White pepper

Jalapeño pepper slivers for garnish

1. Remove stems from the tomatoes, then cut the tomatoes in half widthwise. Use a melon baller or teaspoon to gently scoop out pulp. Place tomato halves upside down on paper towels to drain.

2. To make jalapeño?pimento cheese: In a food processor, combine onion, the chopped jalapeño peppers and garlic. Process until finely chopped. In a medium bowl, combine the cheese and pimento. Add the onion mixture and mayonnaise and mix well. Season with white pepper.

3. Use a teaspoon to gently stuff each tomato half full with jalapeño-pimento cheese. Garnish with jalapeño slivers.