1 pt. cherry tomatoes
1 (4 1/2 oz.) can deviled ham
2 tbsp. sour cream
2 tbsp. prepared horseradish
Parsley sprigs for garnish

Thinly slice tops from tomatoes, remove pulp and drain shells upside down on paper towels. In small bowl, combine ham, sour cream and horseradish. Spoon mixture into pastry bag with medium rosette tip. Fill tomatoes with ham mixture. Refrigerate. Garnish with parsley.

For Tuna-Stuffed Tomatoes: Substitute 1 (3 1/2 ounce) can tuna, drained, for deviled ham.