Cherry Tomatoes with Creamy Basil Stuffing

30 cherry tomatoes
1/4 c chopped fresh basil
1/2 tsp lemon juice
1 cup low fat ricotta cheese
2 cloves minced garlic
1/4 tsp salt

Cut a thin slice from the stem end of each tomato with a small knife, scoop out the tomato flesh, leaving a shell (reserve the tomato flesh for another use). Set tomatoes upright on a platter.

In medium bowl, combine all other ingredients. Mix well. Spoon into tomatoes.

To freeze mixture, pack in freezer quality container. To use, thaw overnight in fridge. If mixture separates, process briefly in a blender to restore its creamy texture. Then stuff into fresh prepared tomatoes.