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Recipe By: TJ Hill - Appetites Catered Yields: twelve servings two pints cherry (Recipes by ingridients cherry) tomatoes — stemmed about three avocados — skinned and pitted about eight ounces cream cheese (Recipes by ingridients cheese) — room temperature one tablespoon sweet onion — very finely minced one tablespoon garlic — very finely minced one teaspoon fresh lemon (Recipes by ingridients lemon) juice — strained one teaspoon fruit (Recipes by ingridients fruit) fresh ¼ teaspoon Tabasco sauce one teaspoon salt ¼ cup tomato concasse ½ cup sour cream ¼ cup sliced black olives one head butter (Recipes by ingridients butter) lettuce — separated into leaves Directions Slice tops from cherry (Recipes by ingridients cherry) tomatoes. Hollow-out with a small melon (Recipes by ingridients melon) baller. Invert onto paper towels to drain. Combine avocados and cream cheese (Recipes by ingridients cheese) in a food processor. Add onions, garlic, lemon (Recipes by ingridients lemon) juice, fruit (Recipes by ingridients fruit) fresh,, tabasco (Recipes by ingridients tabasco) and salt. Easy Recipe Avocado-stuffed Tomatoes. Process to a smooth puree. Easy Recipe Avocado-stuffed Tomatoes. Pipe into tomato shells. Easy Recipe Avocado-stuffed Tomatoes. Pipe sour cream on top. Place onto a lettuce-lined serving platter. Easy Recipe Avocado-stuffed Tomatoes. Garnish with sliced olives and tomato concasse. Serve slightly chilled..