These cheery cherry tomatoes are part of her new book, Porch Parties, which is all about entertaining outdoors. There are beautiful warm-weather cocktails, Gee's specialty, plus easy nibbles and decorating ideas. For those of us without porches, good news: the liquor works just as well inside.
We love that Gee jazzes up the pimiento cheese with a little jalapeño; it gives each tomato a tiny kick. Wouldn't these be so pretty lined up for a party? Trust us, people who have never had pimiento cheese go crazy for it. It's also amazing on a sandwich (even better if you run it, open-faced, under the broiler for a few minutes).
Cheery Tomatoes with Jalapeño-Pimiento Cheese
serves 8 to 12
1 small white onion, chopped
3 garlic cloves
1 or 2 jalapeños, de-seeded, stems removed, chopped
1/2 pound medium yellow Cheddar cheese, grated
1/2 pound white sharp Cheddar cheese, grated
1 (7-ounce) jar pimientos, drained
1 cup mayonnaise
about 2 dozen large cherry or small roma tomatoes
jalapeño slivers to garnish (optional)
To make the Jalapeño-Pimiento Cheese:
In a food processor, finely chop the onion, garlic, and jalapeño(s). Place the cheeses and pimiento in a medium bowl. Add the vegetables and mayonnaise and mix well. Season with white pepper. (Makes about 4 cups.)
To assemble the tomatoes:
Remove the stems, then cut the tomatoes in half width-wise. Use a melon baller or teaspoon to gently scoop out pulp. Place upside down on paper towels to drain. Using a teaspoon, gently stuff Jalapeño-Pimiento Cheese into each tomato half. Garnish, if desired.
(Images: Robert M. Peacock)