STUFFED CHERRY TOMATOES RECIPE 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.

STUFFED TOMATOES RECIPE | SUNNY ANDERSON | FOOD NETWORK

Stuffed Tomatoes Recipe | Sunny Anderson | Food Network image

Provided by Sunny Anderson

Categories appetizer

Total Time 1 hours 20 minutes

Prep Time 20 minutes

Cook Time 30 minutes

Yield 4 servings

Number Of Ingredients 8

Ingredients

2 vine-ripened tomatoes
Salt
1/2 cup bread crumbs
1 clove garlic, minced
1/4 cup finely chopped fresh basil leaves
Freshly ground black pepper
1/2 cup grated Parmesan
1/4 cup olive oil

Steps:

Preheat oven to 400 degrees F.
Slice tomatoes in half horizontally and scoop out pulp and seeds. Salt insides and rest upside down on a sheet pan lined with a wire rack to extract juices, about 15 minutes. Meanwhile, in a medium bowl, mix together bread crumbs, garlic, basil, pepper, 1/4 cup of the grated Parmesan and oil. Stuff tomatoes with the filling, sprinkle with remaining Parmesan, and bake until tomatoes are cooked through and tops are golden brown, about 30 minutes.

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