Stuffed Cherry Tomatoes

2 C (1 pint) cherry tomatoes
1 (3oz) pkg cream cheese
2 Tbsp fresh lemon juice
1/4 C grated Parmesan cheese
1/4 C sunflower seeds
3/4 C chopped fresh parsley
1/3 C chopped fresh or 2 tablespoons dried basil
2 cloves garlic, crushed

Cut 1/4 inch off top of each tomato; scoop out pulp. drain tomatoes upside down on paper towels. Meanwhile, beat cream cheese and lemon juice in small bowl until smooth, about 2 minutes. Combine Parmesan, sunflower seeds, parsley, basil and garlic in blender. Process until well blended but slightly chunky. Add to cream cheese mixture; mix well. Spoon cream cheese mixture into tomatoes. Chill before serving.