Pesto Stuffed Cherry Tomatoes

My mother-in-law had an overflow of cherry tomatoes, so she gave me a fair number of them.  I am going to a barbecue for Labor Day, so I decided to try and make stuffed cherry tomatoes.  I like pesto and I had a package of basil, so making them pesto seemed like a good plan.  They were surprisingly easy, once I got the cherry tomatoes ready to be stuffed.

Makes 25 stuffed tomatoes

25 cherry tomatoes
2 oz cream cheese, room temperature
1 tablespoon mayonnaise
2 tablespoons minced fresh basil leaves
1 teaspoon garlic salt
2 tablespoons Parmesan cheese

1. Clean cherry tomatoes.  With a paring knife, cut the top off of the tomato.  Use the tip of the paring knife to loosen the center of the tomato, like the hull of a strawberry.  Working over a bowl or garbage can, remove the seeds and liquid from the center of the tomato with the tip of your finger.  Set tomato cut-side down on a paper towel to drain and repeat process with remaining tomatoes.
2. In sandwich-sized plastic resealable bag, combine the cream cheese and mayonnaise.  Add basil and garlic salt to bag.  Close bag, squeezing out excess air.  Squish the bags between your fingers until ingredients are combined.  Cut 1/8th inch corner off of the bag.  Squeeze filling from plastic bag into tomatoes as if from a piping bag.  Sprinkle filled tomatoes with Parmesan cheese.  Store tomatoes in an air-tight bag until you are ready to serve them, up to 24 hours.