RECIPE FOR STUFFED CHERRY TOMATOES RECIPES

Name: Cucumber-Stuffed Cherry Tomatoes
Prep time: 25 min
Total time: 25 min
Yield: 2 dozen.
Ingredients: 24 cherry tomatoes; 3 ounces cream cheese, softened; 2 tablespoons mayonnaise; 1/4 cup finely chopped peeled cucumber; 1 tablespoon finely chopped green onion; 2 teaspoons minced fresh dill

CUCUMBER-STUFFED CHERRY TOMATOES RECIPE: HOW TO MAKE IT

Cucumber-Stuffed Cherry Tomatoes Recipe: How to Make It image

Besides being tasty, these little tomato poppers are extra awesome because you can make them ahead of time. At parties, I often triple the recipe because they disappear fast. —Christi Martin, Elko, Nevada

Provided by Taste of Home

Categories Appetizers

Total Time 25 minutes

Prep Time 25 minutes

Cook Time 0 minutes

Yield 2 dozen.

Number Of Ingredients 6

Ingredients

24 cherry tomatoes
3 ounces cream cheese, softened
2 tablespoons mayonnaise
1/4 cup finely chopped peeled cucumber
1 tablespoon finely chopped green onion
2 teaspoons minced fresh dill

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.

Nutrition Facts : Calories 25 calories, FatContent 2g fat (1g saturated fat), CholesterolContent 4mg cholesterol, SodiumContent 18mg sodium, CarbohydrateContent 1g carbohydrate (1g sugars, FiberContent 0 fiber), ProteinContent 0 protein. Diabetic Exchanges 1/2 fat.

ROASTED CHERRY TOMATOES RECIPE | INA GARTEN | FOOD NETWORK

Roasted Cherry Tomatoes Recipe | Ina Garten | Food Network image

Provided by Ina Garten

Categories side-dish

Total Time 25 minutes

Prep Time 5 minutes

Cook Time 20 minutes

Yield 8 servings

Number Of Ingredients 6

Ingredients

4 pints cherry tomatoes
Good olive oil
Kosher salt
Freshly ground black pepper
20 fresh basil leaves, chopped or julienned
Sea salt

Steps:

Preheat the oven to 400 degrees F.
Toss the tomatoes lightly with olive oil on a sheet pan. Spread them out into one layer and sprinkle generously with kosher salt and pepper. Roast for 15 to 20 minutes, until the tomatoes are soft.
Transfer the tomatoes to a serving platter and sprinkle with basil leaves and sea salt. Serve hot or at room temperature.

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