Stuffed Cherry Tomatoes

I still remember the first time I made these Stuffed Cherry Tomatoes. It was for a summer garden party, one of those lovely, lazy afternoons where friends and family gathered, the grill was sizzling, and laughter filled the air. I wanted to bring something light, refreshing, and visually appealing – something that wouldn’t require turning on the oven on a hot day. I stumbled upon the idea of stuffing cherry tomatoes and decided to go with a simple, creamy herb filling. Honestly, I was a bit nervous; sometimes the simplest things are the easiest to get wrong. But as I arranged the vibrant red jewels, plump with their creamy, speckled filling, on a large white platter, they looked stunning. The real test, of course, was the taste. They disappeared within minutes! My cousin, notoriously picky, declared them “little bites of awesome,” and my aunt immediately asked for the recipe. Since then, they’ve become a staple appetizer in our household – perfect for everything from casual get-togethers to more formal holiday spreads. They are incredibly easy to make, require no cooking, and deliver a burst of fresh flavour that always delights. The combination of the juicy, slightly sweet tomato and the cool, savoury, herby cream cheese filling is simply irresistible.

Ingredients

• Cherry Tomatoes: 2 pints (about 450-500g) – Choose firm, ripe, round cherry tomatoes, similar in size for consistency. These form the vibrant, juicy base.
• Cream Cheese: 8 ounces (225g), softened – Full-fat cream cheese provides the richest flavour and creamiest texture; ensure it’s properly softened for easy mixing.
• Fresh Chives: 2 tablespoons, finely chopped – Offer a delicate, fresh onion flavour.
• Fresh Parsley: 2 tablespoons, finely chopped – Adds a clean, slightly peppery brightness. Flat-leaf or curly parsley works well.
• Fresh Dill: 1 tablespoon, finely chopped (optional but recommended) – Provides a unique, slightly tangy, grassy note that pairs wonderfully with cream cheese.
• Garlic Powder: 1/2 teaspoon – Adds a subtle garlic kick without the harshness of raw garlic.
• Onion Powder: 1/4 teaspoon – Enhances the savoury profile with a mild onion undertone.
• Salt: 1/4 teaspoon, or to taste – Essential for bringing out all the flavours.
• Black Pepper: 1/8 teaspoon, or to taste – Adds a gentle warmth and spice.
• Lemon Juice: 1 teaspoon, fresh (optional) – Brightens the filling and cuts through the richness of the cream cheese.

Instructions

1. Prepare the Tomatoes: Rinse the cherry tomatoes thoroughly under cold running water and pat them completely dry with paper towels. Slice a very thin layer off the top (stem end) of each tomato.
2. Hollow Out the Tomatoes: Using a small melon baller, a 1/4 teaspoon measuring spoon, or the tip of a small knife (like a grapefruit knife), carefully scoop out the pulp and seeds from inside each tomato. Be gentle to avoid piercing the bottom or sides. Place the hollowed-out tomatoes upside down on a layer of paper towels to allow any excess liquid to drain for about 10-15 minutes. This step is crucial to prevent a watery filling.
3. Prepare the Filling: While the tomatoes drain, place the softened cream cheese in a medium-sized bowl. Add the finely chopped chives, parsley, dill (if using), garlic powder, onion powder, salt, pepper, and optional lemon juice.
4. Mix the Filling: Stir the ingredients together using a fork or a small spatula until everything is well combined and the mixture is smooth and creamy. Taste and adjust seasoning if necessary – you might prefer more salt, pepper, or herbs.
5. Fill the Tomatoes: Pat the inside of the drained tomatoes gently with a corner of a paper towel to remove any remaining moisture. You can fill the tomatoes in two ways:
   • Spoon Method: Carefully spoon the cream cheese mixture into each hollowed-out tomato using a small spoon (like an espresso spoon or 1/4 teaspoon). Fill them generously, allowing the filling to mound slightly over the top.
   • Piping Method: For a neater, more professional look, transfer the cream cheese mixture into a piping bag fitted with a small star tip or a plain round tip (or use a zip-top plastic bag with a small corner snipped off). Pipe the filling into each tomato cavity.
6. Chill: Arrange the stuffed cherry tomatoes on a serving platter or store them in an airtight container. Refrigerate for at least 30 minutes before serving. Chilling allows the filling to firm up slightly and the flavours to meld together beautifully.
7. Garnish and Serve: Just before serving, you can garnish the stuffed tomatoes with a sprinkle of extra chopped fresh herbs, a dash of paprika, or a tiny fresh dill sprig for visual appeal. Serve chilled.

Nutrition Facts

• Servings: Approximately 24-30 stuffed tomatoes (depending on size)
• Calories per Serving (1 tomato): Approximately 25-35 calories – A light and relatively low-calorie appetizer option.
• Fat: Approximately 2-3g per tomato – Primarily from the full-fat cream cheese, contributing to the creamy texture and richness.
• Carbohydrates: Approximately 1-2g per tomato – Mostly natural sugars from the tomato itself.
• Protein: Approximately 0.5-1g per tomato – A small amount contributed by the cream cheese.
• Sodium: Approximately 30-50mg per tomato – Mainly from the added salt and naturally occurring sodium in the cheese and tomato; can vary based on salt added.

(Note: These are estimates and can vary based on the specific size of tomatoes, brand of cream cheese, and precise measurements used.)

Preparation Time

This Stuffed Cherry Tomato recipe is delightfully quick and easy to prepare, requiring no cooking time. The total preparation time is approximately 25-35 minutes, which includes washing, hollowing the tomatoes, mixing the filling, and stuffing them. Add an additional 30 minutes for chilling before serving. This makes it an excellent choice for a last-minute appetizer or a simple addition to a larger meal spread.

How to Serve

These vibrant Stuffed Cherry Tomatoes are versatile and can be served in numerous ways. Here are some ideas to showcase these delightful bites:

• As a Standalone Appetizer:
  • Arrange them neatly on a decorative platter or a simple white plate for a striking colour contrast.
  • Garnish generously with extra fresh herbs (like chives or parsley) or a light dusting of paprika just before serving.
  • Serve chilled, straight from the refrigerator, for the best texture and flavour.
• Part of an Appetizer Platter:
  • Include them alongside other finger foods like cheese cubes, olives, crackers, sliced baguette, prosciutto-wrapped melon, or vegetable sticks with dip.
  • Their bright colour and fresh taste provide a refreshing counterpoint to richer or saltier appetizers.
• For Parties and Gatherings:
  • Cocktail Parties: They are perfect one-bite finger foods, easy for guests to handle while mingling.
  • BBQs and Picnics: A cool and refreshing option amidst grilled foods and heavier salads. They travel reasonably well if kept cool.
  • Holiday Spreads: Their festive red colour makes them a great addition to Christmas or other holiday buffets.
  • Potlucks: Easy to transport (keep chilled!) and always a crowd-pleaser.
• As a Light Lunch or Snack:
  • Serve a small plate of stuffed tomatoes alongside a light green salad or a cup of soup.
  • Enjoy a few as a healthy and satisfying mid-afternoon snack.
• Brunch Addition:
  • Add a pop of colour and freshness to a brunch table alongside quiches, pastries, and fruit salads.
• Garnish Ideas for Serving:
  • A drizzle of balsamic glaze over the platter adds a touch of sweetness and visual appeal.
  • Place each stuffed tomato on a small cucumber slice for an added crunch and elegant presentation.
  • Sprinkle with toasted sesame seeds or poppy seeds for extra texture.
  • Top each tomato with a tiny caper or a sliver of sun-dried tomato.

No matter how you choose to serve them, ensure they are kept cool until ready to eat, especially during warmer weather, as the cream cheese filling will soften at room temperature. Their bite-sized nature, fresh taste, and attractive appearance make them a guaranteed hit for almost any occasion.

Additional Tips

Optimise your Stuffed Cherry Tomato experience with these helpful tips:

1. Choose the Right Tomatoes: Select cherry or grape tomatoes that are firm, ripe, and relatively uniform in size. Avoid overly soft tomatoes, as they will be difficult to hollow out and may become mushy. Slightly larger cherry tomatoes are generally easier to work with than very small ones. Look for tomatoes with smooth, unblemished skin.
2. Master the Hollowing Technique: A small melon baller (the smallest size) or a 1/4 teaspoon measuring spoon often works best for scooping out the pulp. Insert it gently and twist to loosen the inside. Be careful not to puncture the bottom or sides of the tomato shell. If you don’t have these tools, a small paring knife or grapefruit knife can work, but requires extra care.
3. Don’t Skip the Draining Step: Placing the hollowed tomatoes upside down on paper towels is crucial. It draws out excess moisture, preventing the filling from becoming watery and ensuring the flavours remain concentrated. Give them at least 10-15 minutes to drain properly. Patting the insides dry before filling also helps.
4. Ensure Cream Cheese is Softened: Properly softened cream cheese is key to a smooth, lump-free filling that’s easy to mix and pipe (or spoon). Let it sit at room temperature for about 30-60 minutes before you start. If you’re short on time, you can unwrap it and microwave it on low power for very short bursts (10-15 seconds), checking frequently until just softened but not melted.
5. Adjust Filling Consistency: If your filling seems too thick to pipe or spoon easily, you can stir in a tiny amount (start with 1/2 teaspoon) of milk, cream, or even a bit more lemon juice until it reaches the desired consistency. Conversely, if it seems too thin (perhaps your herbs released moisture), chill the filling mixture for 15-20 minutes before stuffing the tomatoes.
6. Experiment with Flavors: Don’t be afraid to customise the filling! Consider adding finely chopped sun-dried tomatoes, crumbled bacon bits (ensure they are very fine), a pinch of cayenne pepper for heat, different herbs like basil or oregano, finely minced shallots instead of onion powder, or even a small amount of crumbled feta or goat cheese mixed into the cream cheese.
7. Piping for Presentation: While spooning the filling is perfectly fine, using a piping bag (even a makeshift one from a zip-top bag) creates a much neater and more elegant presentation, especially if using a star tip. It allows for a nice swirl on top and ensures even filling.
8. Chill Before Serving is Key: Chilling the stuffed tomatoes for at least 30 minutes (or longer) before serving is essential. It allows the cream cheese filling to firm up, making them less messy to eat, and gives the flavours time to meld together beautifully for a more rounded taste profile.

FAQ Section

Here are answers to some frequently asked questions about making Stuffed Cherry Tomatoes:

1. Q: Can I make Stuffed Cherry Tomatoes ahead of time?
   • A: Yes, you can! You can prepare them completely up to one day in advance. Store them in a single layer in an airtight container in the refrigerator. If making further ahead, it’s best to hollow the tomatoes and prepare the filling separately, storing them in airtight containers in the fridge. Fill the tomatoes a few hours before serving (or up to 24 hours ahead) for the best texture and to prevent the tomatoes from becoming too soft or the filling too watery over extended periods.
2. Q: What are some popular variations for the filling?
   • A: The possibilities are vast! Besides the classic herb and cream cheese, popular variations include:
     • Mediterranean: Cream cheese mixed with feta, chopped Kalamata olives, sun-dried tomatoes, and oregano.
     • Spicy: Cream cheese with finely diced jalapeños, cilantro, lime juice, and a dash of cumin.
     • Seafood: Cream cheese blended with finely flaked smoked salmon and dill, or with tiny cooked shrimp and Old Bay seasoning.
     • Pesto: Cream cheese mixed with basil pesto.
     • Hummus: Simply use your favourite store-bought or homemade hummus as the filling for a dairy-free/vegan option.
     • Guacamole: A simple guacamole also makes a delicious filling.
3. Q: How long do Stuffed Cherry Tomatoes last in the fridge?
   • A: Once assembled, Stuffed Cherry Tomatoes are best consumed within 1-2 days. Store them in an airtight container in the refrigerator. After that, the tomatoes may start to soften and release more liquid, affecting the texture of the filling.
4. Q: Can I make these vegan?
   • A: Absolutely! Simply substitute the regular cream cheese with your favourite brand of vegan cream cheese. Ensure it has a good flavour and texture that you enjoy. Most other ingredients in the basic recipe (herbs, spices, tomato) are naturally vegan. You could also add a pinch of nutritional yeast to the vegan cream cheese for a cheesier flavour.
5. Q: Can I use a different type of cheese instead of cream cheese?
   • A: While cream cheese provides the ideal creamy base, you can incorporate other soft or crumbly cheeses. Blend softened cream cheese with goat cheese for tanginess, Boursin (garlic and herb flavoured cheese) for convenience and extra flavour, or crumbled feta for a salty kick (you might need less added salt). You could also try using mascarpone for an even richer texture. Hard cheeses generally don’t work well as the primary filling agent.
6. Q: Are Stuffed Cherry Tomatoes gluten-free?
   • A: Yes, this recipe as written (using plain cream cheese, fresh herbs, spices, and tomatoes) is naturally gluten-free. Always double-check the labels on your cream cheese and any pre-made spice blends if you have severe allergies or celiac disease, but standard ingredients should be fine.
7. Q: Are these appetizers kid-friendly?
   • A: Generally, yes! Most kids enjoy the mild flavour of cream cheese and the fun, bite-sized nature of the tomatoes. If your children are sensitive to strong flavours, you might want to reduce or omit the garlic powder or use less assertive herbs like parsley only. You could even let older kids help with the filling process (spooning or piping).
8. Q: Why did my filling become watery?
   • A: This usually happens for a couple of reasons: 1) The tomatoes weren’t drained properly after hollowing, releasing excess moisture into the filling. Make sure to let them sit upside down on paper towels and pat the insides dry. 2) The cream cheese was too soft or borderline melted, rather than just softened. 3) Sometimes fresh herbs can release moisture if over-mixed or if the filling sits for a very long time before chilling. Chilling the filling before stuffing and ensuring tomatoes are dry should prevent this.