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Stuffed Cherry Tomatoes

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Stuffed cherry tomatoes take cherry tomato appetizers to another level though, turning them into little stuffed bites of pure bliss!

With a wonderful crab meat filling, stuffed cherry tomatoes will make a great addition to your party. They’re unbelievably tasty and dangerously addictive.

Cherry tomatoes are like little juicy bites of joy. Pick them off the vine and pop them in your mouth for a taste explosion. How do you make cherry stuffed tomatoes? Read on to find out.

Items you’ll need for this stuffed cherry tomatoes recipe

  • Mixing bowl – you’ll need a small bowl to mix all the ingredients before making each of the stuffed cherry tomatoes.
  • Wooden spoon – invest in a wooden spoon and it’ll be your best friend in the kitchen.
  • Paper towels – once you’ve cored each one, set them upside down on kitchen paper so they can dry out.
  • Slicing knife – you’ll need a nice sharp knife for the delicate task of coring each one before it’s stuffed.
  • Watermelon carving knife – you could also use the knife from a melon baller set. It’s kind of like a scalper and will bring extra precision to the job of coring.
  • Appetizer plates – serve up this sumptuous recipe on these appetizer plates.
  • Chili powder – chili powder is a great way to add a spicy dimension to your stuffed cherry tomatoes.
  • Chives – 2 tablespoons of chives give these stuffed cherry tomatoes a nice oniony taste.

Stuffed cherry tomatoes recipe

An elegant yet simple dish, these stuffed cherry tomatoes are a guaranteed crowd pleaser. They’re so moreish that they’ll be gone in sixty seconds. So, prepare a big batch of stuffed cherry tomatoes and savor every bite.

These stuffed cherry tomatoes are so simple to make, with hardly any prep time – it’s just a case of mixing the crab meat with mayonnaise, chili, chives and pinch of salt and pepper. Then comes the clever bit.

You’ll cut a small piece off each end of the tomatoes (this helps them stay upright), then scoop out the pulp and seeds. Then comes the stuffed filling … voilà! You have a super tasty little snack that looks the part.

Are stuffed cherry tomatoes healthy?

Tomatoes are packed full of vitamins – especially vitamin A and vitamin C. These are essential for maintaining healthy skin, a strong immune system and a healthy heart. They are also rich in lycopene – which can help protect the body against cancer.

The other main ingredient in this recipe – crab – is very good for you. It’s high in phosphorous, which helps maintain healthy bones and teeth. It’s also full of omega-3 fatty acids, which help you keep a balanced cholesterol level, increase your immune system and help blood circulation.

Crab is also an amazing source of protein. It contains as much protein as many types of meat, with a lot less saturated fat.

Is there a difference between grape tomatoes and cherry tomatoes?

The main difference is their shape. Grape tomatoes are shaped like a grape – a much longer, more oval shape. On the other hand, cherries are perfectly round.

They do have similar tastes, with a few key differences. Grape tomatoes have a great sugar to acidity balance, giving them a nice subtle sweetness. They also have a satisfying crunch and a meaty freshness.

Cherries tend to be a lot sweeter. They are incredibly juicy – fruitier that grape tomatoes – and have a crisp, fresh bite.

Of course, if you can’t find cherry tomatoes, grape tomatoes will work just as well in this recipe.

Can cherry tomatoes be frozen?

Freezing them is easy – just wash them, dry with paper towels, place on a cookie tray and put them in the freezer. After an hour, take them out and put them in an airtight freezer bag or container.

Take them out the day before you want to use them, letting them defrost overnight in the fridge.

They’ll keep in the freezer for about a year, but they’ll keep their flavour will remain intact for around six months. They’ll be best used in cooking rather than eating fresh.

How do you core a cherry tomato?

Use a sharp serrated knife to carefully slice either end. This will help it to stand. Then, using the end of a teaspoon, scoop out the pulp. Be careful not to tear it, otherwise it won’t keep its shape when stuffed. Bigger tomatoes are easier to handle.

Can you eat overripe tomatoes?

Overripe ones are sweet and delicious. They aren’t always the best ingredient in salad recipes or to eat raw, as they go a little too soft. So, drizzle with a little oil, sprinkle over a pinch of salt and place them in the oven until they begin to burst. They’ll taste like heaven!

What can I do with surplus cherry tomatoes?

You can always make sauce recipes – something like this simmered fresh tomato sauce recipe would be a great way to use up the excess.

Other great recipes

Aside from this one, there are some great recipes for appetizers with cherry tomatoes. Have a look at these simple, quick recipes that all taste fantastic.

  • Cherry tomatoes salad –simple, fresh and full of flavor, this healthy salad is perfect for an easy midweek lunch and a great way to use up all those extras tomatoes. Appetizers don’t come tastier or easier.
  • Bruschetta with tomato and parma ham – when it comes to appetizers, this recipe is great! The first bite of this crunchy, tasty dish will win you over immediately. A simple little dish, this Italian classic that makes a perfect starter or appetizer come the holiday season. Add cream cheese for extra decadence.
  • Mediterranean salad – a fresh summer salad – although it’s fantastic all year round – this recipe is very easy to make and is a great way to use up those extras.
  • Tomatoes, feta & basil kebabs – these healthy kebabs are super simple to make and taste terrific. A great way to use up surplus tomatoes, with three ingredients that work so well together.
  • Chicken, spinach, raisin & couscous salad – cool, refreshing, easy to make and it tastes divine! The flavors in this nutrient-rich salad work wonders together.
  • Salmon Terrine – another classy seafood starter that will complement this crab recipe wonderfully.

What are your favourite appetizer recipes to make over the holiday season? Let me know in the comments below.

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Stuffed crab recipe

Stuffed Cherry Tomatoes

★★★★★

4.8 from 10 reviews
  • Author: Michelle Minnaar
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 15 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten Free
Print Recipe

Description

These Stuffed Cherry Tomatoes have a luxurious crab filling and are super simple and quick to prepare. Perfect for cocktail parties!

 

Scale

Ingredients

Instructions

  1. In a mixing bowl, combine the crab meat, mayonnaise, chili and chives. Mix well. Season to taste, then cover and refrigerate until needed.
  2. Using a serrated knife, cut a very thin slice from the stem end of each tomato. Carefully scoop out the pulp and seeds with the tip of a teaspoon.
  3. Sprinkle the insides of the tomato shells lightly with salt. Invert them on kitchen paper and let them drain for 15 minutes.
  4. Using a small spoon or your fingers, stuff the tomatoes with the crab, mounding the filling slightly on top. Serve cold.

Notes

  • Tomatoes have a tendency to roll over thanks to their rounded bottoms. To tackle this issue, thinly slice the base of the tomato, to form a flat surface so that the tomato is stabilised.
  • Why not use different coloured cherry tomatoes for maximum visual impact?
  • In this recipe, 4 cherry tomatoes serve as a canape portion per person.
  • Category: Starter
  • Method: No Cook
  • Cuisine: French

Keywords: stuffed cherry tomatoes, crab filling, crab stuffed tomatoes, cherry tomato recipe, crab recipe

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Reader Interactions

Comments

  4. Michelle says

    Hillary – It is amazing but I have to warn you it’s a bit fiddly. You do need a bit of patience, but it definitely pays off.

    Thanks, Jaden!

    Andreea – It sure is! 🙂

    Reply

  6. melanie stirling says

    I eat tomatoes everyday and I usually just eat cherry tomatoes raw in salad but I do like them roasted too with peppers and courgettes.

    Reply

  11. Jane Willis says

    I use cherry tomatoes in a dish we call “Marudi Pork”, my own version of a dish we ate in the jungle village of Marudi in Sarawak. It was a simple stir-fry of pork, spring onions and cherry tomatoes in a tomatoey, slightly sweet-sour sauce.

    ★★★★★

    Reply

  17. Mrs Helen Markham says

    The best way to use cherry tomatoes is to use them to stuff peppers with lots of fresh herbs, Parmesan and rice!

    ★★★★★

    Reply

  31. Isabell Whitenstall says

    I like to grill my cherry tomatoes to have along side bacon and eggs. At the moment I have plenty from my greenhouse so I am mainly using them when I make bolognese sauce

    Reply

  39. Patricia Avery says

    My favourite way to eat cherry tomatoes is as a healthy snack just as they come on my way out of the greenhouse after picking them!

    Reply

  42. Victoria Prince says

    I love them halved and mixed in with couscous or rice (though the absolute best way is straight off the plant when you’ve grown your own!)

    Reply

  50. Fiona jk42 says

    I like to use cherry tomatoes to make home-made pasta sauce. They are much sweeter than normal tomatoes and make a lovely sauce.

    Reply

  62. Zoey H says

    Do try and have a hand full each day, esp at mo as we have them growing in our garden. Recently made green tomato relish which was delish

    Reply

  67. Mary Baldwin says

    I love just to snack on cherry tomatoes straigt out of the fridge. To cook with however I like to add them whole to pasta and rice dishes right at the end of cooking to add that little touch of acidity.

    Reply

  70. Jennifer Rhymer says

    I love cherry tomatoes in a salad as they are bitesize and it saves a lot of chopping (anything to save time as a busy mum) x

    Reply

  76. Anthea Holloway says

    I have grown many of them this year and, apart from popping the straight into my mouth when I have picked them, I use them in salads and sandwiches.

    Reply

  77. Carolynn Woodland says

    I love them lightly roasted as it really brings out a flavour.
    Also just popping them in my mouth whole with a salad.

    ★★★★

    Reply

  78. A.E. ADKINS says

    We eat them fresh and raw in salads/snacks but also throw them halved into any pasta dishes but usually spaghetti vongole or prawn linguine

    Reply

  93. Heli L says

    I like cherry tomatoes in a simple salad with rocket and cucumber drizzled with olive oil or roasted together with sausages and potatoes

    Reply

  96. Ian Campbell says

    Chopped in half, mixed with salad cream and used in a salad with potatoes, boiled eggs and lettuce – utterly delish!

    Reply

  98. Patricia Bowley says

    I love them baked as it brings out the sweetness of the tomatoes. Perfect for salads or chicken dishes.

    ★★★★★

    Reply

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