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Italian Stuffed Cherry Tomatoes

Photo: Kate Mathis; Food Styling: Suzette Kaminski; Prop Styling: Shana Faust
Prep time 20 mins
Yield Serves 8


  • 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

Nutrition Information

  • calories 76
  • fat 4 g
  • satfat 2 g
  • protein 4 g
  • carbohydrate 5 g
  • fiber 1 g
  • cholesterol 10 mg
  • sodium 298 mg

How to Make It

  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.