Stuffed Cherry Tomatoes

Ingredients

• 950 ml (2 pints; about 4 cups)cherry tomatoes
• 225 g (8 oz), softened to room temperaturecream cheese
• 60 ml (¼ cup)mayonnaise
• 30 ml (2 tablespoons)fresh chives, finely chopped
• 15 ml (1 tablespoon)fresh dill, finely chopped
• 15 ml (1 tablespoon)fresh parsley, finely chopped
• 2.5 ml (½ teaspoon)garlic powder
• 1.25 ml (¼ teaspoon)onion powder
• 15 ml (1 tablespoon)fresh lemon juice
• 1.25 ml (¼ teaspoon), or to tastesalt
• 0.6 ml (⅛ teaspoon), or to tastefreshly ground black pepper

Instructions

1. 1

   Prepare the tomatoes

   Prepare the cherry tomato shells by hollowing them out, then leave them to drain well before filling.

2. 2

   Mix the filling

   Combine the softened cream cheese, mayonnaise, chives, dill, parsley, garlic powder, onion powder and lemon juice in a bowl. Mix until creamy and evenly combined.

3. 3

   Season to taste

   Stir in the salt and freshly ground black pepper. Taste the filling and adjust the seasoning if needed.

4. 4

   Fill the tomatoes

   Use a small spoon to fill each drained tomato, letting the mixture mound slightly over the top. For a neater finish, put the filling in a piping bag fitted with a star tip, insert the tip into each cavity and squeeze gently until filled, forming a swirl on top.

What are stuffed cherry tomatoes?

Stuffed cherry tomatoes are small, hollowed tomatoes filled with a savoury mixture and served as appetisers or party bites. Filled vegetables appear in many cuisines, and this version pairs sweet, juicy tomatoes with a creamy, herb-rich centre.

The recipe works by balancing the richness of cream cheese and mayonnaise with lemon juice and fresh herbs. Small tomatoes also make tidy individual portions.

Nutrition and macros by portion

The nutrition label shows one serving as written: 110 calories, 0g protein, 0g carbs, 0g fat.

The tomatoes provide most of the carbohydrate, while the cream cheese and mayonnaise contribute most of the fat and some protein. Pair a few with vegetables, wholegrain crackers or another more substantial dish to make a fuller plate.

Choosing the tomatoes

Firm tomatoes: Choose ripe cherry tomatoes that are similar in size so they are easier to fill and arrange. Grape tomatoes can be used too, though their oval shape may make them less stable when set down.

Well-drained shells: Once hollowed, let the tomatoes drain before adding the filling. This helps keep excess tomato juice from thinning the creamy centre.

Getting a smooth filling

Softened cheese: Bring the cream cheese to room temperature before mixing. It combines more easily with the mayonnaise and is less likely to leave lumps.

Fresh herbs: Chop the chives, dill and parsley finely so they are distributed through the mixture and fit easily into the tomato cavities.

Balancing the flavour

Bright finish: Lemon juice lifts the rich cream cheese and mayonnaise, while the herbs add freshness. Garlic and onion powders give the filling savoury depth without the sharper taste of raw garlic.

Final seasoning: Start with the listed salt and pepper, then taste before filling. The amount needed can vary depending on the cream cheese and personal preference.

Filling and presentation

Spoon filling: A small spoon is a straightforward way to fill the tomatoes and gives them a relaxed, homemade look. A slight mound of filling at the top makes each one easy to see on a serving plate.

Pipe filling: A piping bag with a star tip gives a more decorative finish and helps control the amount. Use gentle pressure so the tomato shells stay intact.

Serving ideas

Serve these as a chilled appetiser alongside crackers, toasted bread or other finger foods. Their creamy filling and fresh tomato flavour also work well on a buffet platter with crisp vegetables.

Arrange them upright on a flat serving plate and keep them cool until serving. If they wobble, choose a plate or tray that lets them sit close together.

Recipe notes & tips

• Choose tomatoes of similar size for a more even-looking platter.
• Soften the cream cheese before mixing to make the filling easier to combine.
• Chop the herbs finely so they are easy to pipe or spoon into the tomatoes.
• Let the hollowed tomatoes drain well before filling them.
• Taste the filling before stuffing the tomatoes and adjust the salt and pepper.
• Use a small spoon if you do not have a piping bag.

Variations

• Extra chives: Increase the chopped chives for a more pronounced onion flavour.
• Lemon zest: Add a little finely grated zest for a stronger citrus note.
• Dill-forward: Use more dill and slightly less parsley for a greener, aromatic filling.
• Peppery finish: Add extra freshly ground black pepper just before serving.
• Grape tomatoes: Use grape tomatoes in place of cherry tomatoes, taking care to keep them upright.

Common mistakes to avoid

• Cold cream cheese: It can leave lumps in the filling; soften it to room temperature first.
• Wet tomato shells: Excess juice can loosen the filling; let the hollowed tomatoes drain before stuffing.
• Rough scooping: A heavy hand can split the shells; hollow them carefully and use a small spoon.
• Over-seasoning early: The filling may become too salty; start with the stated amount and taste before adding more.
• Piping too forcefully: Strong pressure can damage the tomato; squeeze gently and stop once the cavity is filled.

How to store

Keep the filled tomatoes covered in the fridge and serve within 1–2 days for the best texture. They are best served chilled and are not suited to reheating.

Frequently asked questions