Real Recipes From Real Home Cooks ®

stuffed cherry tomatoes

★★★★★ 2
a recipe by
Cathy Smith
Cooper now in Columbus Ga., TX

My granddaughter loves these. The red cherry tomatoes are good, but the little yellow tomatoes are fantastic. Much better than the red ones.

Blue Ribbon Recipe

We love Caprese salad in the summertime, and this stuffed cherry tomato recipe is a great twist on that. Cherry tomatoes are stuffed with a super creamy filling made with mozzarella cheese, basil, and a few other ingredients. Then it's stuffed into the tomato and drizzled with a touch of balsamic vinegar. Sweet, salty, and savory, these cherry tomatoes are bursting with flavor. A rich, but light, appetizer for summer.

— The Test Kitchen @kitchencrew
★★★★★ 2
serves 10-14
prep time 10 Min
method No-Cook or Other

Ingredients For stuffed cherry tomatoes

  • 1 pt
    cherry tomatoes
  • 3 Tbsp
    heavy whipping cream
  • 1/2 lb
    fresh mozzarella cheese
  • 6
    fresh basil leaves, chiffonade
  • 1 clove
    garlic, minced
  • salt and pepper, to taste
  • 1 Tbsp
    balsamic vinegar

How To Make stuffed cherry tomatoes

  • Draining cherry tomatoes on a paper towel.
    Scoop out and discard the pulp of cherry tomatoes. Invert tomatoes onto paper towels to drain.
  • Cream, mozzarella cheese, basil, garlic, salt, and pepper in a food processor.
    In a food processor, combine the cream, mozzarella cheese, basil, garlic, salt, and pepper; cover and process until blended. Cut a small hole in the corner of a pastry or heavy-duty resealable plastic bag. Fill with cheese mixture.
  • Drizzling tomatoes with balsamic vinegar.
    Turn tomato halves over; drizzle with balsamic vinegar.
  • Cheese mixture piped into the cherry tomatoes.
    Pipe cheese mixture into tomatoes. Refrigerate until serving.