Tomatoes with Horseradish Mayonnaise

8 firm tomatoes, peeled
1/2 c. Best Food or Hellmans Mayo
1/2 c. heavy cream
sea salt
lemon juice
2 tbs. fresh grated horseradish
Chopped herbs, such as chives, basil, parsley

Do not balk at peeling tomatoes, Men. It's easy. Just plunge into boiling water for 1 minute and the skins slip right off. Slice off the tops and scoop out the seeds and juice with a spoon. Salt lightly and turn upside down on a plate lined with paper towels. Put in the coldest part of the reefer to chill for at least 2 hours. Whip the cream to soft peaks and fold in the mayo, lemon juice to taste, and the horseradish. Chill. When eatin' time comes, fill the tomatoes with the hoseradish cream and sprinkle with the herbs, or grind pepper over the tops.

This is killer with Prime Rib.