Home > Recipes > Stuffed Cherry Tomatoes

Stuffed Cherry Tomatoes Recipe

I adapted this summertime tomato appetizer from a stuffed mushroom recipe that I've used for years. These tasty little treats always win complements—they're perfect at parties or for potlucks and salad luncheons. Best of all, they look like you slaved over them for hours...but they are really very easy to prepare!

This recipe is:

Contest Winning

Quick

[X]

Rate Stuffed Cherry Tomatoes Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Stuffed Cherry Tomatoes Recipe

Prep/Total Time: 30 min.

Yield: 8 Servings

30 30

Ingredients

1 pint small cherry tomatoes
FILLING:
1 package (3 ounces) cream cheese, softened
1/4 cup ranch-style dressing
2 tablespoons thinly sliced green onions
2 tablespoons finely chopped water chestnuts
2 tablespoons finely chopped walnuts

Directions

Slice off tops of tomatoes. Scoop out pulp with small melon ball cutter, reserving pulp to use as necessary to thin filling. Drain tomatoes, upside-down, on paper towel. Combine filling ingredients in small bowl. Stuff tomatoes with filling. Keep refrigerated until serving time. Yield: about 2 dozen.

Nutritional Facts 1 serving (3 each) equals 96 calories, 9 g fat (3 g saturated fat), 13 mg cholesterol, 96 mg sodium, 3 g carbohydrate, 1 g fiber, 2 g protein.

Originally published as Stuffed Cherry Tomatoes in Country Woman July/August 1988, p29

Seeding Tomatoes

Summer is the perfect time of year to enjoy fresh juicy tomatoes in all types of recipes. It's usually not necessary to remove the seeds from tomatoes before using. But for some recipes, seeding the tomatoes can improve the dish's appearance or eliminate excess moisture. For example, it's not important to seed tomatoes when preparing a tossed salad. But it's nice to remove the seeds when making creamy tomato soup to ensure a smooth texture. And using seeded tomatoes when assembling a casserole can prevent it from becoming watery. To remove the seeds from a tomato, cut it in half horizontally and remove the stem. Holding a tomato half over a bowl or sink, scrape out seeds with a small spoon or squeeze the tomato to force out the seeds. Then slice or dice as directed in the recipe.