Ruby-red tomato cups hold a guacamole-style filling. Have them ready in 15 minutes!
Tomato Cups
10 medium plum (Roma) tomatoes
1 ripe large avocado, pitted, peeled and finely chopped (about 1 cup)
1/2 cup finely chopped cucumber
1 medium jalapeño chile, seeded, finely chopped
3 to 4 tablespoons chopped fresh cilantro or parsley
2 tablespoons lime juice
1/2 teaspoon salt

Topping
1/2 cup sour cream
2 teaspoons whipping cream or milk
1/2 teaspoon grated lime peel
1/2 teaspoon salt

Cut each tomato in half crosswise. Using teaspoon, scoop out seeds and pulp from each tomato half, leaving enough tomato for a firm shell. If necessary, cut small slice from bottom so tomato half stands upright.
In medium bowl, mix remaining tomato cup ingredients. In small bowl, mix topping ingredients. Spoon about 1 tablespoon avocado mixture into each tomato shell. Top each with about 1 teaspoon topping.