16 frozen mini tart shells (2 boxes of 8)
3 to 4 medium sized tomatoes
1 small onion or 1/2 of a regular sized onion
1 cup mayo
1 cup sour cream
2 cups shredded cheddar cheese
Preheat oven to 350
Quarter and seed tomatoes and let drain. Chop tomatoes and onion and mix together.
Arrange frozen tart shells on 2 baking sheets and place 1 to 2 basil leaves in the bottom of each.
Spoon tomato/onion mixture into shells. Mix mayo, sour cream, and cheddar cheese together in a bowl and top each tart with a generous spoonful. Top with a good sized pinch of parmesan. Bake 15 to 20 minutes or until golden brown. Parmesan should form a crust on top of tarts. Broil to slightly brown tops.
*Note: I have to give credit where credit is due and say that this isn't my recipe. I got it years ago from my dear friend Becky Phelps (they're still a hit girl!). Enjoy!