Herb-Stuffed Cherry Tomatoes

This is delectable, a fine appetizer for any occasion. You can stuff the tomatoes a day in advance and keep them in the refrigerator. Try with larger tomatoes for a vegetarian entrée.

Serves: 4Hands-on: 20 minutesTotal: 30 minutesDifficulty: Medium

Serves: 4


  • 16 cherry tomatoes
  • 4 cloves garlic, peeled and minced
  • 2 Tbsp. shredded fresh basil
  • 8 Tbsp. fresh breadcrumbs
  • 1⁄2 tsp. salt
  • 1⁄4 tsp. ground black pepper
  • 4 tsp. grated Parmesan cheese
  • 4 Tbsp. chopped fresh parsley
  • 4 Tbsp. olive oil


  • Preheat oven to 350°F. Rinse the tomatoes and pat them dry on paper towels. Cut the very tops off the tomatoes. Using a melon baller, remove some of the juice and seeds from inside the tomatoes.
  • Mix together the garlic, basil, breadcrumbs, salt, and pepper. Add shredded cheese and parsley.
  • Stuff the tomatoes, pressing the breadcrumb-and-herb meal down into the fruit. Place tomatoes in a baking dish. Drizzle with olive oil. Bake for about 10 minutes, or until the tomatoes are soft and the tops browned. Remove from oven and cool slightly before serving.