Photo by: Photo: Kate Mathis; Food Styling: Suzette Kaminski; Prop Styling: Shana Faust

Italian Stuffed Cherry Tomatoes

  • 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


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.

Nutritional Information

Amount per serving
  • Calories: 76
  • Fat: 4g
  • Saturated fat: 2g
  • Protein: 4g
  • Carbohydrate: 5g
  • Fiber: 1g
  • Cholesterol: 10mg
  • Sodium: 298mg

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Italian Stuffed Cherry Tomatoes Recipe