Stuffed Cherry Tomatoes

Ingredients

• 2 pints (about 1.1 litres; 48–50 tomatoes)Cherry tomatoes
• 227 g (8 oz)Cream cheese, softened
• 60 ml (¼ cup)Mayonnaise
• 30 ml (2 tablespoons)Fresh chives, finely minced
• 15 ml (1 tablespoon)Fresh parsley, finely minced
• 2.5 ml (½ teaspoon)Garlic powder
• 1.25 ml (¼ teaspoon)Onion powder
• 1.25 ml (¼ teaspoon)Kosher salt
• 0.6 ml (⅛ teaspoon)Freshly ground black pepper

Instructions

1. 1

   Prepare the tomatoes

   Rinse the cherry tomatoes under cool running water and pat them completely dry. With a small, sharp serrated knife, cut about 6 mm (¼ inch) off the stem end of each tomato to make an opening.

2. 2

   Hollow out tomatoes

   Use a 1.25 ml (¼ teaspoon) measure, a small melon baller or the tip of a grapefruit spoon to scoop out the seeds and pulp. Take care not to break through the sides or bottom, and work over a bowl to catch the pulp.

3. 3

   Drain the shells

   Turn the hollowed tomatoes upside down on a wire rack set over a baking tray, or on a thick layer of kitchen paper. Leave them to drain for at least 15–20 minutes.

4. 4

   Combine the filling

   While the tomatoes drain, put the softened cream cheese, mayonnaise, chives, parsley, garlic powder, onion powder, salt and black pepper in a medium mixing bowl.

5. 5

   Mix until smooth

   Mix on low speed with a hand mixer or use a sturdy spatula until the filling is smooth and well combined. Scrape down the bowl as needed, then taste and adjust the salt and pepper if necessary.

6. 6

   Fill the tomatoes

   Spoon the filling into a piping bag fitted with a star tip. If you do not have one, use a zip-top bag with a corner snipped off, or fill the tomatoes carefully with a small spoon. Pipe or spoon the mixture into each shell, filling it to the top or making a small swirl.

7. 7

   Chill and garnish

   Arrange the tomatoes on a serving platter or tray, cover loosely with cling film and refrigerate for at least 30 minutes. Just before serving, garnish with extra minced chives, a small parsley leaf or a dash of paprika, if desired.

What are stuffed cherry tomatoes?

Stuffed cherry tomatoes are small, hollowed tomatoes filled with a savoury mixture and served as a finger food or appetiser. Versions appear in many home-cooking and party-food traditions, with fillings ranging from soft cheese to seasoned vegetables.

Here, cream cheese and mayonnaise make a rich, smooth centre, while chives, parsley and dried seasonings add savoury flavour. The small tomato shells keep each portion neat and easy to pick up.

Nutrition and macros by portion

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

The cream cheese and mayonnaise provide most of the fat, while the tomatoes contribute carbohydrates; the herbs and seasonings add flavour in small amounts. Serve a few alongside a source of protein and a salad or other vegetables to make a more substantial plate.

Choose tomatoes that hold their shape

Firm, evenly round cherry tomatoes are easier to hollow and fill than very soft or irregular ones. Grape tomatoes can also be used, though their oblong shape may take a little more care to fill.

Dry shells make a difference

Drain the tomatoes upside down for the full 15–20 minutes so excess juice can escape. This helps keep the filling in place and reduces watery puddles on the serving platter.

Keep the filling smooth

Softened cream cheese blends more easily with the mayonnaise and is less likely to leave lumps. Chopping the herbs finely helps them distribute evenly through the filling and pass smoothly through a piping tip.

Fill with a light hand

A piping bag gives the tomatoes a tidy finish, but a snipped zip-top bag or small spoon works too. Avoid pressing hard as you fill; the tomato walls are thin and can split.

Chill before serving

The 30-minute chill gives the filling time to firm slightly and lets the flavours settle together. Keep the tomatoes covered while chilling, then add any fresh garnish just before serving.

Make them part of a spread

Serve these bites alongside crackers, sliced vegetables or other appetisers for a varied platter. Their creamy filling and juicy tomato shells also pair well with a simple green salad.

Recipe notes & tips

• Pat the tomatoes dry before cutting so they are easier to handle.
• Use a small spoon or melon baller to remove the pulp without tearing the shells.
• Save the tomato pulp for a sauce or soup rather than discarding it.
• Let the cream cheese soften before mixing for a smoother filling.
• Taste the filling before piping and adjust the seasoning if needed.
• Garnish close to serving time to keep the herbs looking fresh.

Variations

• Add lemon zest: Mix a little finely grated zest into the filling for a bright citrus note.
• Use dill: Replace some or all of the parsley with finely chopped fresh dill.
• Add paprika: Stir a pinch into the filling or dust it over the finished tomatoes.
• Make it spicy: Add a small pinch of cayenne pepper to the cream cheese mixture.
• Use a different herb: Try finely minced basil in place of the chives for a softer, fragrant flavour.

Common mistakes to avoid

• Leaving the tomatoes wet: Pat them dry and drain them upside down so the filling is less likely to slip.
• Scooping too deeply: Work gently and leave the tomato walls intact to prevent leaks.
• Using cold cream cheese: Let it soften first so the filling mixes without lumps.
• Overfilling the shells: Stop at the top or add only a small swirl to reduce spills.
• Piping with a narrow tip: Mince the herbs finely so they do not block the opening.
• Skipping the chill: Refrigerate for at least 30 minutes to help the filling set.

How to store

Store the filled tomatoes covered in the refrigerator and serve within 1–2 days for the best texture. They are best served cold; avoid freezing, as the tomatoes can become watery and the filling may separate.

Frequently asked questions