Stuffed Cherry Tomatoes

Makes 24 tomatoes

1 ripe tomato, seeded and chopped
zest of 1 lemon
2 cloves garlic, through the press
4 Tbs. olive oil
2 tsp. fine sea salt
1 tsp. ground black pepper
1 1/2 tsp. sugar
2 Tbs. shredded basil
24 cherry tomatoes,scooped out
Mix together the chopped tomato, lemon zest, garlic, olive oil, salt, pepper and sugar. Place the mixture in a sieve and allow to drain for 10 minutes.
Stir the basil into tomato mixture. Place a little bit of the mixture into each cherry tomato. Serve at room temperature.
(Rebecca Ets-Hokin)