Ingredients

To create these delightful stuffed cherry tomatoes, you’ll need just a handful of fresh, high-quality ingredients. The beauty of this recipe lies in its simplicity, allowing the natural flavors of the tomatoes and filling to shine through. Here’s what you’ll need:

Cherry Tomatoes: About 1 pint (around 2 cups) of ripe, firm cherry tomatoes. Look for tomatoes that are plump, brightly colored, and free of blemishes. A mix of red and yellow cherry tomatoes can add visual appeal to your platter. The sweetness of ripe cherry tomatoes is crucial for the overall taste.
Ricotta Cheese: 1 cup of whole milk ricotta cheese. Opt for a good quality ricotta, as this will form the creamy base of your filling. Whole milk ricotta provides a richer flavor and smoother texture compared to part-skim versions. Ensure it’s well-drained to prevent a watery filling.
Fresh Basil: ¼ cup of fresh basil leaves, finely chopped. Basil brings a quintessential Italian aroma and a slightly peppery, sweet flavor that complements the tomatoes and ricotta perfectly. Fresh basil is a must for this recipe; dried basil won’t provide the same vibrant taste.
Fresh Parsley: ¼ cup of fresh parsley, finely chopped. Parsley adds a fresh, clean, and slightly grassy note to the filling, balancing the richness of the ricotta and the sweetness of the basil. Italian flat-leaf parsley is preferred for its stronger flavor compared to curly parsley.
Garlic: 1 clove of garlic, minced. Garlic adds a subtle pungency and depth of flavor to the filling. Use fresh garlic for the best taste; garlic powder can be used in a pinch, but fresh garlic is highly recommended for its aromatic qualities.
Parmesan Cheese: ¼ cup of grated Parmesan cheese. Parmesan cheese provides a salty, savory, and umami-rich element to the filling. Freshly grated Parmesan is always best for flavor and texture. Avoid pre-shredded Parmesan, which often contains anti-caking agents and lacks the same fresh taste.
Olive Oil: 2 tablespoons of extra virgin olive oil. Olive oil adds richness and moisture to the filling, and also enhances the overall flavor profile. Extra virgin olive oil is preferred for its superior flavor and health benefits.
Salt: To taste. Salt enhances the flavors of all the ingredients and balances the sweetness of the tomatoes. Use kosher salt or sea salt for the best taste and control over salinity.
Black Pepper: Freshly ground black pepper, to taste. Black pepper adds a subtle spice and complexity to the filling. Freshly ground pepper is always preferred for its brighter and more aromatic flavor compared to pre-ground pepper.

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Instructions

Making these Juicy Italian-Style Stuffed Cherry Tomatoes is incredibly straightforward, requiring just a few simple steps. The process is more about assembly than actual cooking, making it perfect for hot summer days or when you need a quick and impressive appetizer. Here’s a step-by-step guide:

Prepare the Tomatoes: Begin by washing the cherry tomatoes thoroughly under cool running water. Gently pat them dry with a paper towel or clean kitchen towel. This step ensures that your tomatoes are clean and ready for stuffing. Drying them also helps the filling adhere better.
Create the Cavities: Using a sharp paring knife, carefully cut a small “X” shape or a shallow circle at the top (stem end) of each cherry tomato. This creates an opening for you to scoop out the pulp and create a cavity for the filling. Be careful not to cut too deep, as you want to keep the tomatoes intact. The goal is to create a small opening without cutting through the tomato entirely.
Scoop out the Pulp: Using a small spoon or the tip of your paring knife, gently scoop out the seeds and pulp from each tomato. You want to create a hollow space inside the tomato to hold the filling. Be careful not to puncture the sides of the tomatoes while scooping. Discard the pulp or reserve it for another use, such as adding to a salad dressing or sauce.
Prepare the Filling: In a medium-sized bowl, combine the ricotta cheese, chopped fresh basil, chopped fresh parsley, minced garlic, grated Parmesan cheese, and olive oil. Ensure the ricotta is well-drained to avoid a watery filling. Mix all the ingredients together thoroughly until they are well combined and the mixture is smooth and creamy. Taste the filling and season with salt and freshly ground black pepper to your liking. Adjust seasoning as needed to achieve the perfect balance of flavors.
Stuff the Tomatoes: Using a small spoon or a piping bag (for a neater presentation), carefully fill each tomato cavity with the ricotta cheese mixture. Be generous with the filling, but avoid overstuffing to the point where the tomatoes split. Gently press the filling down into the cavity to ensure it’s packed in nicely. If using a piping bag, it can make the stuffing process faster and neater, especially if you’re making a large batch.
Chill (Optional but Recommended): Once all the tomatoes are stuffed, arrange them on a serving platter. While they can be served immediately, chilling them in the refrigerator for at least 30 minutes to an hour allows the flavors to meld together beautifully and the tomatoes to become even more refreshing. Chilling also helps the filling to firm up slightly, making them easier to handle and even more enjoyable to eat.
Serve and Enjoy: Just before serving, you can optionally drizzle a little extra virgin olive oil over the stuffed tomatoes and garnish with a few fresh basil leaves or a sprinkle of extra Parmesan cheese for visual appeal. Serve chilled and watch them disappear! These Juicy Italian-Style Stuffed Cherry Tomatoes are best enjoyed fresh and are a delightful appetizer or snack for any occasion.

Nutrition

Serving Size: one normal portion
Calories: 150
Fat: 12g
Protein: 7g