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Author Notes: We’d made these adorable stuffed cherry tomatoes, pomodorini ripieni, a few weeks back when we were trying out recipes for the Washington Post’s Top Tomato Recipe Contest. They didn’t make the shortlist of recipes we chose to submit to the contest, but they are delicious and pretty, and deserved to be featured on Due Spaghetti.
The problem was, we didn’t measure our ingredients while we were preparing the stuffed cherry tomatoes. This isn’t surprising, as we rarely measure when we cook. We just add what looks right, feels right, and tastes right. This, we believe, is part of what we love about cooking; it is not so much an intellectual endeavor, but instead an activity that engages the senses and the emotions.
When writing on Due Spaghetti, we take the time to list specific amounts for ingredients so our readers are not left guessing and recipes are authentically prepared. In order to post the cherry tomato recipe, we would have needed to make it again to confirm the precise quantities of tuna, mayo and capers.
As a result we are going to post our recipe without specifying quantities for the ingredients, trusting our readers to make wise and inspired decisions about what looks right, feels right and tastes right to them.
These tuna-stuffed cherry tomatoes are a pretty appetizer or party food. They can be arranged on an interesting plate or platter, or skewered for easy serving. - DueSpaghetti
Serves as many as you wish
- cherry tomatoes
- tuna in olive oil
- flat leaf Italian parsley
- salt and pepper
- Wash cherry tomatoes and slice the tops off of them.
- Carefully core the cherry tomatoes with a paring knife and scoop out the seeds and pulp with a small spoon.
- Set the hollowed tomatoes upside down unto a baking tray and allow the juices to drain.
- Dice the tomato pulp, and add it along with the juices and seeds into a bowl.
- Drain the tuna and stir into the tomato mixture. We used between 1 and 2 cans of tuna for each pint of cherry tomatoes.
- Add a few spoonfuls of mayonnaise to the creaminess level of your preference.
- Rinse a handful of capers quickly under water, dice them add them to the mixture. You can use more or fewer capers according to preference.
- Chop a bunch of flat leaf parsley finely, and stir it into the mixture.
- Salt and pepper to taste.
- Carefully stuff the tuna mixture into the cherry tomatoes, taking care not to tear the tomato walls.
- If you wish, garnish with a small dollop of mayonnaise.
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