I remember the first time I whipped up these Stuffed Cherry Tomatoes. It was for a last-minute garden party, and I needed something quick, elegant, and universally appealing. I’d seen similar ideas floating around, but I wanted a version that was bursting with fresh, herby flavor without being too heavy. The reaction was incredible! My family, including my usually picky nephew, couldn’t get enough of them. They vanished from the platter in minutes, with everyone asking for the recipe. The vibrant red of the tomatoes, the creamy white filling dotted with green herbs – they were as much a feast for the eyes as for the palate. Since then, these little flavor bombs have become my go-to appetizer for everything from casual get-togethers to more formal holiday spreads. They’re deceptively simple to make, yet they always manage to impress, proving that sometimes the most delightful dishes are born from the freshest, simplest ingredients.

Ingredients

• Cherry Tomatoes: 2 pints (about 40-50), ripe but firm – These are the star vessel, providing a juicy, sweet burst. Look for ones that are relatively uniform in size.
• Cream Cheese: 8 ounces (1 block), softened – The rich, creamy base of our filling. Softening it is key for a smooth texture.
• Fresh Chives: 2 tablespoons, finely chopped – Adds a delicate, mild oniony freshness.
• Fresh Dill: 1 tablespoon, finely chopped – Brings a unique, slightly tangy, and aromatic note.
• Fresh Parsley: 1 tablespoon, finely chopped (flat-leaf preferred) – Offers a clean, peppery brightness.
• Garlic Powder: 1/2 teaspoon – For a hint of garlic without the harshness of fresh, minced garlic.
• Onion Powder: 1/4 teaspoon – Enhances the savory depth of the filling.
• Salt: 1/4 teaspoon, or to taste – Balances and elevates all the flavors.
• Black Pepper: 1/8 teaspoon, or to taste – Adds a gentle warmth.
• Lemon Juice: 1 teaspoon, fresh – Cuts through the richness and brightens the overall taste.

Instructions

1. Prepare the Tomatoes:
   • Rinse the cherry tomatoes thoroughly under cold water and pat them dry gently with a paper towel.
   • Using a sharp paring knife, carefully slice off the very top (stem end) of each cherry tomato, about 1/4 inch down. This creates a lid and an opening.
   • With a small melon baller, a 1/4 teaspoon measuring spoon, or the tip of the paring knife, gently scoop out the pulp and seeds from inside each tomato. Be careful not to puncture the tomato walls. It helps to twist the spoon slightly as you scoop.
   • Once hollowed, turn the tomatoes upside down on a paper towel-lined plate or baking sheet. This allows any excess moisture to drain out for about 10-15 minutes, which is crucial for preventing a watery filling.
2. Make the Herbed Cream Cheese Filling:
   • In a medium-sized mixing bowl, combine the softened cream cheese, finely chopped fresh chives, fresh dill, fresh parsley, garlic powder, onion powder, salt, black pepper, and fresh lemon juice.
   • Using a fork or a small spatula, mix all the ingredients together until they are well combined and the mixture is smooth and creamy. Taste the filling and adjust seasonings if necessary – you might prefer a little more salt, pepper, or lemon juice.
3. Stuff the Tomatoes:
   • There are two main ways to fill the tomatoes:
     • Using a Piping Bag: For a neater, more professional look, transfer the cream cheese mixture into a piping bag fitted with a small star tip or a round tip. If you don’t have a piping bag, a small zip-top plastic bag with a corner snipped off works just as well. Carefully pipe the filling into each hollowed-out cherry tomato, filling it generously, perhaps even mounding it slightly on top.
     • Using a Small Spoon or Knife: If you prefer, you can use a small spoon (like an espresso spoon or a 1/4 teaspoon measure) or a small butter knife to carefully stuff the filling into each tomato. This method is a bit more rustic but equally delicious.
4. Chill and Garnish (Optional):
   • Arrange the stuffed cherry tomatoes on a serving platter.
   • For the best flavor and texture, cover the platter loosely with plastic wrap and chill the stuffed tomatoes in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld and the filling to firm up slightly.
   • Just before serving, you can garnish the stuffed tomatoes with a tiny sprig of fresh dill or a sprinkle of extra chopped chives for an added touch of color and freshness. You can also place the “lids” you cut off earlier jauntily on top or beside each tomato if desired.

Nutrition Facts

• Servings: Makes approximately 40-50 stuffed cherry tomatoes (about 8-10 appetizer servings).
• Calories per serving (approx. 5 tomatoes): Around 90-120 calories.
• Fat: Primarily from the cream cheese, offering richness. A serving contains roughly 8-10g.
• Vitamin C: Tomatoes are a good source, contributing to immune health.
• Fiber: From the tomato skins and pulp, aiding digestion.
• Note: Nutritional values are approximate and can vary based on the exact size of tomatoes and specific ingredients used.

Preparation Time

• Active Preparation Time: Approximately 25-35 minutes. This includes washing, cutting, and hollowing the tomatoes, as well as mixing the filling and stuffing the tomatoes.
• Draining Time for Tomatoes: 10-15 minutes.
• Chilling Time (Recommended): At least 30 minutes.
• Total Time (including chilling): Roughly 1 hour 10 minutes to 1 hour 20 minutes. These can be prepared a few hours in advance, making them great for party planning.

How to Serve

Stuffed Cherry Tomatoes are incredibly versatile and can be served in numerous delightful ways. Their bite-sized nature makes them perfect for mingling and easy eating. Here are some ideas:

• Classic Appetizer Platter:
  • Arrange them artfully on a clean, white platter or a rustic wooden board. This allows their vibrant color to truly pop.
  • Serve them as a standalone appetizer before a main meal.
  • Include them as part of a larger appetizer spread, alongside items like cheese and crackers, olives, charcuterie, or vegetable crudités with dip.
• Party Finger Food:
  • Perfect for cocktail parties, holiday gatherings, baby showers, or bridal showers where guests are standing and mingling.
  • Their no-mess, one-bite quality is ideal for these settings.
• Picnic or Potluck Contribution:
  • They transport relatively well (see tips for transport).
  • Offer a refreshing and light option amidst heavier potluck dishes.
• Alongside Salads or Light Lunches:
  • Use them as a colorful and flavorful garnish for a large green salad.
  • Serve a small handful alongside a sandwich or a bowl of soup for a light, satisfying lunch.
• Brunch Addition:
  • Their fresh flavors complement brunch fare like quiches, frittatas, or smoked salmon platters wonderfully.
• Garnish for Main Courses:
  • A few strategically placed stuffed cherry tomatoes can add a touch of elegance and a burst of flavor as a garnish for grilled chicken, fish, or even pasta dishes.
• Themed Events:
  • For Italian-themed parties, they fit right in with their tomato base and herby notes.
  • For garden parties, their fresh, natural look is perfect.
• Presentation Enhancements:
  • Consider serving them on a bed of fresh lettuce leaves or parsley for an extra touch of green.
  • A light drizzle of balsamic glaze over the platter (not individual tomatoes, as it can get messy) can add a sophisticated touch just before serving.
  • If you saved the tomato tops, you can place them jauntily on top of the filling or next to each tomato for a cute presentation.

No matter how you choose to serve them, these Stuffed Cherry Tomatoes are sure to be a hit, offering a delightful combination of juicy tomato, creamy filling, and fresh herb flavors in every bite.

Additional Tips

1. Tomato Selection is Key: Choose cherry tomatoes that are ripe but still firm to the touch. Overripe tomatoes will be too soft to hollow out neatly and may become watery. Look for varieties like ‘Sweet Million’ or ‘Sun Gold’ if available, though any good quality cherry or grape tomato will work. Uniformity in size makes for a more attractive presentation.
2. Hollowing Technique: A small melon baller (the smallest size) is often the easiest tool for hollowing. A grapefruit spoon with its serrated edges can also work well. If you only have a paring knife, make small, careful cuts around the inside perimeter and then gently scoop with the tip or a 1/4 teaspoon. The goal is to remove the seeds and most of the pulp without piercing the outer wall.
3. Don’t Skip the Draining: Turning the hollowed tomatoes upside down on paper towels to drain is a crucial step. This prevents excess tomato juice from making your filling watery and your stuffed tomatoes soggy.
4. Filling Consistency: Ensure your cream cheese is truly softened to room temperature for the smoothest, easiest-to-pipe filling. If it’s too cold, it will be lumpy and difficult to work with. If you’re in a hurry, you can microwave the unwrapped cream cheese for 10-15 seconds, but be careful not to melt it.
5. Herb Power – Fresh is Best: While dried herbs can be used in a pinch (use about 1/3 the amount of fresh), fresh herbs make a world of difference in this recipe. Their vibrant flavor and color elevate the dish significantly. Feel free to experiment with other fresh herbs like tarragon, oregano, or even a tiny bit of mint.
6. Make-Ahead Strategy: You can hollow out the tomatoes and prepare the filling a day in advance. Store the hollowed tomatoes (upside down) in an airtight container in the fridge, and keep the filling in a separate airtight container. Stuff the tomatoes a few hours before serving for the best freshness. Avoid stuffing them more than 4-6 hours in advance as the tomatoes might start to release more liquid.
7. Spice it Up or Down: For a bit of a kick, add a pinch of cayenne pepper or a few dashes of your favorite hot sauce to the cream cheese mixture. Conversely, if you’re sensitive to garlic or onion powder, you can reduce the amounts or omit them.
8. No Piping Bag, No Problem: If you don’t have a piping bag, a sturdy zip-top plastic bag works perfectly. Fill the bag with the cream cheese mixture, push it towards one corner, twist the top to secure, and then snip off a small piece of the corner. This makeshift piping bag gives you good control for filling the small tomatoes. Alternatively, a very small spoon or demitasse spoon also works.

FAQ Section

Q1: Can I make these Stuffed Cherry Tomatoes ahead of time?
A1: Yes, partially. You can hollow out the tomatoes and prepare the cream cheese filling up to 24 hours in advance. Store the hollowed tomatoes (placed cut-side down on paper towels in an airtight container) and the filling (in a separate airtight container) in the refrigerator. It’s best to stuff the tomatoes no more than 4-6 hours before serving to maintain their freshness and prevent them from becoming soggy. Chill them once assembled.

Q2: How long will Stuffed Cherry Tomatoes last in the fridge?
A2: Once assembled, Stuffed Cherry Tomatoes are best enjoyed within 24 hours. After that, the tomatoes may start to soften considerably and release more liquid, affecting the texture. Store them in an airtight container in the refrigerator.

Q3: Can I use a different type of cheese for the filling?
A3: Absolutely! While cream cheese provides a classic creamy texture, you could experiment. Try mixing in some soft goat cheese (chevre) for a tangier flavor, or some Boursin (garlic and herb flavor) for an instant flavor boost (you might need to adjust other seasonings). Mascarpone could also work for an even richer, milder base. Feta, crumbled very finely and mixed with cream cheese, would also be delicious.

Q4: Are these Stuffed Cherry Tomatoes gluten-free?
A4: Yes, as long as all your individual ingredients (like cream cheese and spices) are certified gluten-free, this recipe is naturally gluten-free. It’s always a good idea to check labels if you’re serving someone with celiac disease or severe gluten sensitivity.

Q5: How can I make a vegan version of this recipe?
A5: You can easily make a vegan version by using a good quality dairy-free cream cheese alternative. There are many excellent almond, cashew, or soy-based cream cheeses available that would work wonderfully. Ensure all other ingredients (like garlic/onion powder) are also vegan.

Q6: What if I don’t have all the fresh herbs listed? Can I use dried herbs?
A6: Fresh herbs are highly recommended for the best flavor, but you can substitute with dried herbs if necessary. The general rule is to use about one-third the amount of dried herbs as fresh. So, for 1 tablespoon of fresh dill, you’d use about 1 teaspoon of dried dill. Be aware that the flavor profile will be slightly different and less vibrant.

Q7: What’s the best way to transport Stuffed Cherry Tomatoes to a party?
A7: The best way is to arrange them in a single layer in a shallow airtight container. If you need to stack, place a sheet of parchment paper or wax paper between layers, but it’s best to avoid this if possible to prevent squashing. Transport them in a cooler with an ice pack to keep them chilled, especially in warm weather.

Q8: My tomatoes seem very watery after hollowing. What can I do?
A8: This is why the draining step is important. After hollowing, make sure to place the tomatoes cut-side down on paper towels for at least 10-15 minutes. You can even gently pat the insides with a corner of a paper towel if they seem excessively wet before filling. Choosing firmer tomatoes to begin with also helps minimize this issue. If the filling itself seems too wet, ensure your cream cheese wasn’t overly softened (e.g., melted) and that your fresh herbs were patted dry after washing.