Take a tiny slice off the top of each cherry tomato.
Scoop out the pulp (you can keep it for sauce if you wish).
Turn the tomatoes upside down to drain on a paper towel.
Combine the remaining ingredients in a small bowl, mixing until smooth.
Pat the tomatoes to be sure they’re fairly dry
Spoon some of the mixture into each tomato (if you have a piper, the resulting presentation will delight the eye).
Refrigerate until serving.
These last 3-5 days in the refrigerator if stored in a shallow, covered pan or food storage container.