The cocktail tomatoes are a smaller version, but a tad bigger than your typical cherry or grape tomato. They have a sweet flavor from a slightly higher sugar content compared to other tomato varieties. They’re a perfect size for stuffing and in a pinch make a fun, easy appetizer. The tomatoes are plentiful at the markets now, but we are heading toward the end of tomato season in New England. Pick tomatoes that are firm to the touch and free of open cracks, and please don’t store them in the refrigerator, but instead at room temperature. I used a wild rice and quinoa blend to stuff my tomatoes. Feel free to embellish your rice by lightly toasting it and adding your favorite vegetables and herbs. I served my rice stuffed tomatoes with extra-virgin olive oil, balsamic vinegar and a splash of the fresh tomato juice that I had scooped out.