I found several stuffed tomato recipes online and mixed-and-matched a bit to make this one for Thanksgiving 2015. In general it's pretty easy, but be careful with the tomatoes. I used cocktail (a bit larger than cherry tomatoes), cut the thinnest of slips in the bottom to make them stand up; I cut off the tops and used a paring knife to loosen the membrane, then picked out the insides with my finger. I prepared the tomatoes and the cheese filling the night before and left them in the fridge overnight, filling in the morning with a piping bag. I left the cooking time out as this recipe could be done with out the roasted garlic, depending on the time you have and flavors you want.