1 pt. cherry tomatoes
2 (2 1/4 oz.) cans of deviled ham
3 tbsp. sour cream
2 tbsp. horseradish
Fresh parsley for garnish

Thinly slice tops of cherry tomatoes. Remove pulp; drain shells upside down on paper towels. In a small bowl, combine deviled ham, sour cream and horseradish. Stuff tomatoes and refrigerate. Garnish with parsley before serving. Tuna stuffed tomatoes: substitute one 3 1/2 oz. can of tuna for ham.