Salmon Stuffed Cherry Tomatoes

• 18 cherry tomatoes
• 2 tbsp mayonnaise (I use extra)
• 4 sprigs fresh parsley
• 1/2 tsp dried dill weed
• 1 tbsp capers, if desired
• 1 (6 1/8 ounce) can pink salmon, drained and flaked

1. Line cookie sheet with 2 layers of paper towels.
2. Cut a thin slice from the bottom of each tomato; scoop out seeds and pulp, leaving edges intact.
3. Invert on to paper towels to drain.
4. In a small bowl, combine salmon, mayonnaise, capers and dill; mix well.
5. Spoon about 2 teaspoons filling into.each tomato; garnish with small parsley leaves.
6. * I use a melon scoop to remive the pulp from the tomatoes & filling the tomato shells.
7. *
8. *Instead of discarding the pulp and seeds from the tomatoes, I add them to chili or spaghetti sauce.
9. *

tomatoes, mayonnaise, parsley, dill weed, capers, pink salmon

Taken from cookpad.com/us/recipes/336323-salmon-stuffed-cherry-tomatoes (may not work)