- 20 minutes
- 24 appetizers
- Begin by cutting the tops from the tomatoes and scooping out a small portion of the seeds and flesh. Turn them upside down on paper towels to drain while you prepare the cheese mixture.
- In a small bowl, combine the cream cheese and sour cream, then add the lemon peel, lemon juice, chives, and sea salt.
- Place the cream cheese mixture in a zip-top bag and cut a small hole in the corner through which to pipe the cheese.
- Fill the top of each tomato with cream cheese, and place the tomatoes upright in a bowl of uncooked rice.