Italian Stuffed Cherry Tomatoes

Italian Stuffed Cherry TomatoesRecipe
Photo: Kate Mathis; Food Styling: Suzette Kaminski; Prop Styling: Shana Faust


Serves 8

Cost per Serving:


Recipe from


Recipe Time

Prep: 20 Minutes

Nutritional Information

Calories 76
Fat 4 g
Satfat 2 g
Protein 4 g
Carbohydrate 5 g
Fiber 1 g
Cholesterol 10 mg
Sodium 298 mg


2 tablespoons pine nuts
24 cherry tomatoes
1 cup part-skim ricotta
1 tablespoon Italian seasoning
1/4 cup grated Parmesan
2 tablespoons finely chopped marinated artichoke hearts
2 tablespoons finely chopped pepperoncini
2 tablespoons finely chopped fresh basil
Salt and pepper


1. Place nuts in a skillet over medium-low heat and toast, stirring, until light golden, 5 minutes. Remove from skillet; chop.

2. Using a serrated knife, cut tomatoes in half. Hollow out insides with a spoon. Place tomatoes, cut sides down, on a plate lined with paper towels.

3. In a bowl, mix ricotta, seasoning, Parmesan, artichokes, pepperoncini, basil and nuts. Season with salt and pepper. Cover and chill for 10 minutes.

4. To stuff tomatoes, spoon filling into a ziplock bag. Snip off a corner and pipe filling into tomatoes.