Stuffed Tomato Recipe

Ricotta or Shrimp Stuffed
Cherry Tomatoes

Here's a happy thought to file away for future parties: Stuffed cherry tomatoes can be appetizer or side dish. Start a stuffed tomato recipe collection here with the ricotta-basil and shrimp-avocado versions.

Both recipes feature a different way to prepare the tomatoes for stuffing so you can pick and choose, tops down or bottoms up, whichever method works for you.

Shrimp-Stuffed Cherry Tomatoes

This recipe has a shrimp-avocado-lemon-olive oil filling you're going to love. It's a wonderful cold appetizer, perfect summer party food. Try the pesto version.

48 cherry tomatoes
1/2 lb. small shrimp, cooked, shelled and deveined
3 tablespoons minced onion
3 tablespoons minced parsley
1 small avocado
2 tablespoons each of olive oil and lemon juice or
1/4 cup good Italian dressing
Salt and pepper to taste

Chop the shrimp and add the minced onion and parsley to it. (These can be prepared together in a food processor, if you like.)

Mince the avocado, without mashing it.

Combine olive oil, lemon juice, salt and pepper in a medium bowl. Add the chopped items and mix well. Set aside.

Slice about a third off the top of each tomato. Carefully scoop out the seeds and a little of the pulp with a very small spoon or melon scoop.

Stuff the tomatoes with the shrimp mixture, mounding slightly. Chill.

The shrimp stuffed tomato recipe makes 48 hors d'oeuvres or serves 8-10 as a side dish.

Option: Pesto Stuffed Tomatoes

Add 2 tablespoons of finely chopped pine nuts to the lemon and olive oil version above for a pesto flavor.

Ricotta Stuffed Cherry Tomatoes

Nice combination of ricotta, basil and pine nuts. Bottoms up!

1/4 cup pine nuts
36 large cherry tomatoes, red and/or yellow
6 ounces ricotta cheese
3 tablespoons fresh basil, minced
Salt and pepper to taste

Preheat the oven to 350°. Spread the pine nuts on a baking sheet and roast them in the 350° oven for 10 minutes. Cool and chop finely.

Meanwhile, turn the cherry tomatoes on their heads, bottoms up, and cut a fairly deep "X" into each. Carefully remove the seeds and set aside.

Mix the ricotta cheese, basil, salt and pepper well. Stir in the chopped pine nuts. Spread the "X" of each tomato as you go and mound with about a teaspoon of the filling.

Makes 36 appetizers or serves 6-8 as a side dish.

See the ricotta stuffed tomato recipe in a dinner menu

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Join the party! Tell us how you were able to use or improve the recipe(s) or tips on this page.

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