Stuffed Cherry Tomatoes Recipes

CUCUMBER-STUFFED CHERRY TOMATOES

Steps:

• Cut a thin slice off the top of each tomato. Scoop out and discard pulp; invert tomatoes onto paper towels to drain. , In a small bowl, combine cream cheese and mayonnaise until smooth; stir in the cucumber, onion and dill. Spoon into tomatoes. Refrigerate until serving.

STUFFED CHERRY TOMATOES

Steps:

• Make an "X" in the top of each tomato, cutting two-thirds of the way to the bottom. Scoop out pulp with the tip of a knife. Drain tomatoes, upside down, on a paper towel. Combine filling ingredients in small bowl. Stuff tomatoes with filling. Keep refrigerated until serving. If desired, garnish with chives for flower stems.

BACON STUFFED CHERRY TOMATOES

Steps:

• Gather the ingredients.
• Cut the top off each cherry tomato, as well as a very small portion of the bottom of each tomato so that they stand upright.
• Using a melon baller or a sharp knife, carefully scoop out the seeds and pulp. Place each little tomato upside down on a paper towel to drain.
• Combine the mayonnaise, Parmesan cheese, garlic powder, basil leaves, and bacon in a small bowl and mix well.
• Stuff each cherry tomato with the bacon mixture using a very small spoon.
• Cover all of the stuffed tomatoes and chill in the fridge for at least 2 hours to blend flavors before serving.

STUFFED CHERRY TOMATOES

Steps:

• Preheat the broiler. Slice off the top 1/4 inch of each tomato, then scoop out and discard some of the core using a melon baller or small spoon. Cut a thin sliver off the bottom of the tomatoes so they will sit flat. Put the tomatoes on a rimmed baking sheet and toss with the olive oil, red pepper flakes and 1/4 teaspoon kosher salt, then stand them up and press a cube of feta about halfway inside each one. Broil until the cheese is browned and slightly soft, about 2 minutes.
• Mix the olive paste with 1 tablespoon water and dot all over a serving plate. Arrange the broiled tomatoes on the plate; drizzle with olive oil and sprinkle with sea salt. Scatter the mint on top. Serve warm or at room temperature.

CHERRY TOMATOES STUFFED WITH PESTO

Steps:

• To make the pesto, turn on a food processor fitted with the steel blade, and drop in the garlic. When it is chopped and adhering to the sides of the bowl, stop the machine and scrape down the sides of the bowl with a spatula. Add the basil, pumpkin seeds or pine nuts, salt, pepper and olive oil to the food processor, and process until smooth and creamy. Add the Parmesan, and pulse until well combined. You can also use a mortar and pestle. Add the basil leaves gradually, and mash with the pestle. Add the pumpkin seeds or pine nuts, garlic, salt and pepper. Mash to a paste with the basil. Work in the olive oil and the Parmesan.
• Using a paring knife, cut thin slices from the tops of the cherry tomatoes. Use a grapefruit spoon or small spoon to scoop the seeds and flesh from the center of each tomato. Lightly salt the hollowed out tomatoes if desired, and place them, cut side down, on a rack to drain for 15 minutes. Fill with the pesto, arrange on a platter and serve. Refrigerate or freeze any excess pesto.

STUFFED CHERRY TOMATOES

Steps:

• Using a paring knife, remove divot from bottom side of each tomato. In a food processor, combine cilantro leaves, garlic, nuts and Parmesan and process. Add mayonnaise and process until smooth. Fill a small plastic baggy with cilantro mixture and snip off 1 corner of the bag. Fill each tomato by squeezing bag. Serve chilled.

PICKLED CHERRY TOMATOES

Steps:

• Pierce the bottom of each cherry tomato with a skewer. In a large bowl, place tomatoes, garlic, peppercorns and mustard seed. In a saucepan, bring water, vinegar, salt and sugar to a simmer until sugar and salt dissolves. Pour over tomatoes; cover. Let stand 2 hours. Transfer to jars, if desired; seal tightly. Refrigerate 48 hours before serving and up to 1 month.

STUFFED CHERRY TOMATOES

Steps:

• line strainer with 4 layers of paper towels.
• Place strainer over a bowl.
• Pour yogurt into prepared strainer.
• Cover with plastic wrap.
• Let set overnight in fridge.
• Discard liquid.
• Use as you would sour cream.
• Cut tops off of tomatoes.
• Scoop out and discard pulp.
• Set shells aside.
• Combine cheeses and spices.
• Place mixture in ziplock bag.
• Snip one end and pipe cheese mixture into tomato shells.
• Fill tomatoes with mixture.
• Top with parmesan and chill.

EASIEST STUFFED CHERRY TOMATOES APPETIZER

Steps:

• Cut and discard a small slice from bottom of each cherry tomato to make the tomato sit level.
• scoop out pulp with a melon baller making a tiny cup or well in the tomato sprinkle cup with salt and pepper to taste.
• stuff cups with Mozzarella cheese, fresh basil, drizzle with oil and top with one piece of sliced basil for presentation.
• Serve on a platter.