Cucumber Stuffed Cocktail Tomatoes

I love tomatoes. No...I don't think you understand... I. love. tomatoes. They're my favourite fruit, I love them because they're so refreshing and you can pair them with a lot of different flavours and foods. I've been looking for appetizer recipes involving tomatoes that didn't have bread in them. I came across this recipe for stuffed tomatoes and just had to try them. 

Unfortunately, I have a vast distaste for mayo. It makes me cringe even. I made it with the mayo anyway because I'm pushing myself to try new things. But all I could taste was the mayo. So, I remade them, omitting the mayo and replacing it with sour cream instead. Not only did it make the tomatoes taste better, it made them far more refreshing! 

I also noticed that the recipe I used called for only 3oz of cream cheese and it wasn't even close to being enough for my 16 tomatoes, and this recipe yields two dozen. So I changed it to 8oz and was only left with a little bit after filling the tomatoes.

Cucumber Stuffed Cocktail Tomatoes
♥ 24 cocktail or cherry tomatoes
♥ 8oz of cream cheese, softened (1 package)
♥ 2 tbsp sour cream (or mayo if you prefer)
♥ 1/4 cup cucumber, peeled and finely chopped
♥ 1 tbsp green onion, finely chopped
♥ 2 tsp fresh dill, minced

♥ Cut a thin slice off the tomato, scoop out the pulp with melon baller or spoon and turn over the tomatoes to drain on a paper towel. Discard tops and pulp (if you're a tomato monster like me, just eat the tops as you cut them!)
♥ Combine cream cheese and sour cream in a bowl and either mix with a spoon or beat with a hand mixer on low until smooth. Stir in cucumber, onion and dill until well combined.
♥ Use a spoon or a piping bag to fill the tomatoes. Garnish with a sprinkle of fresh dill. Refrigerate until serving.

Now that I've made this recipe I'd like to share a couple tips for making them, so you have an easier time than I did:

♥ Use larger cherry tomatoes or cocktail tomatoes instead of grape tomatoes. They're too small and too hard to work with.
♥ When cutting your tomatoes, cut the bottoms instead of the tops, so that the tomatoes will lay flat for you instead of rolling all over while you try to fill them and serve them.
♥ Chill the filling before you try and fill or pipe your tomatoes. After you whip the filling it can get kind of soft and thus harder to work with.
♥ Squeeze out any excess moisture from the cucumbers to avoid thinning the filling.
♥ If you're piping it into the tomatoes (which does make it more aesthetically pleasing), use a larger piping tip and one that is not star shaped. The cucumber gets stuck and you'll end up with a huge mess.
♥ For extra added tastiness, use chives instead of green onions, or add crumbled bacon!