INGREDIENTS

  • 48 cherry tomatoes
  • 1 cup peas , thawed if frozen
  • 2scallions, minced
  • 1 cup dry roasted salted peanuts, crushed
  • 1/4 cup mayonnaise
  • 1/4 cup plain yogurt
  • 1/2 teaspoon garam masala
  • 1/2 lemon, zest of
  • 1 teaspoon lemon juice
  • parsley , to garnish

DIRECTIONS

  1. To prepare cherry tomatoes for filling, cut off tops.
  2. With a grapefruit knife or pointed spoon, scoop out tomato pulp, leaving a 1/4 inch shell. On a flat surface, invert tomatoes to drain.
  3. In a medium bowl, combine peas, scallions, peanuts, mayo, yogurt, garam masala, lemon zest and juice. Stir to mix well.
  4. Fill each tomato with 1-2 heaping teaspoons of peanut mixture. Refrigerate until ready to serve.