This is a wonderful way to turn tomatoes into something spectacular.  Small cherry tomatoes are filled with a creamy pea sauce, perfect for a cocktail party.

Hopkins House Tomato Rubaiat

2 oz. Butter, melted
2 Tbsp. Flour
2 C. Half and Half
12 oz. Frozen peas, cooked
20 small Tomatoes

Cook butter and flour together until flour is well blended. Add half and half. Cook until smooth and thickened, stirring constantly. Season with salt, pepper, garlic salt, and onion salt. Add peas. Cut the tops off the tomatoes and hollow out each tomato. Fill with creamed pea mixture and sprinkle with Parmesan cheese. Heat on 450-degree oven until tomatoes are heated through.