Stuffed Cherry Tomatoes

On these hot summer days, there’s nothing better than a fresh and flavorful snack.

When I envisioned stuffing cherry tomatoes, I knew I needed something creamy, rich, and delicious. And that’s how these little tomatoes filled with a velvety cashew and yogurt cream, with a flavor that reminds you of cheese, came to be.

📝 Ingredients for this stuffed cherry tomatoes recipe

For this recipe, I used the following ingredients:

Cherry tomatoes – I chose 20 larger cherry tomatoes, as they are easier to work with.
Cashews – 1/2 cup (75 grams) of cashews to soak.
Yogurt – 1/4 cup (60 grams) of unsweetened soy yogurt (I used the one from Lidl).
Garlic – 1/2 clove of garlic or 1 small clove.
Nutritional yeast – 1/2 tablespoon to give a cheesy flavor.
Olive Oil – 1/2 tablespoon.
Lemon – 1/2 tablespoon of lemon juice.
Salt – fine salt to sprinkle on the tomatoes + 1/4 teaspoon for the filling (adjust to your taste).
Black Pepper – a pinch.
Dill – about 1/2 tablespoon of finely chopped fresh dill.

For garnishing, I used:

Fresh chopped dill
Finely chopped walnuts

👨🏻‍🍳 How to make these stuffed cherry tomatoes

Before I started making this appetizer, I soaked the cashews. I placed 1/2 cup of cashews in a bowl with cold water, covered it, and left it in the fridge overnight.

If you plan to make this recipe later in the day, you can soak the cashews in the morning or for about 4 hours.

The next day, I got to work and began hollowing out the cherry tomatoes. I sliced a thin layer off the top and then removed the insides using a small knife and a coffee spoon. I saved the tomato scraps to use in another meal later.

To ensure the tomatoes stood upright, I flattened the bottom slightly by pressing with my finger. If that’s not enough, you can also trim the base a little.

I sprinkled a bit of salt inside the tomatoes and placed them upside down on a plate lined with paper towels to drain the excess water.

While the tomatoes were draining, I prepared the filling.

I rinsed the soaked cashews thoroughly, then blended them in a food processor until I got a paste-like consistency. Next, I added the yogurt, garlic, nutritional yeast, olive oil, lemon juice, salt, and black pepper. I continued blending until the mixture was smooth and creamy, occasionally scraping down the sides with a spatula.

Finally, I stirred in the finely chopped fresh dill, and the cream was ready!

Since I wasn’t serving the tomatoes right away, I left both the tomatoes and the cream to chill in the fridge.

filling up the cherry tomatoes using a piping bag

Shortly before serving, I added the cream to a piping bag and filled the tomatoes. For a nice finishing touch, I garnished them with fresh dill and chopped walnuts.

Another option is to fill the tomatoes and then refrigerate them, covered, to keep them nice and cool.

💬 Frequently asked questions

Which cherry tomatoes should I pick?

I chose larger cherry tomatoes because they are easier to handle— they must be ripe, yet still firm to the touch.

How should I store the leftovers?

Ideally, these stuffed tomatoes should be eaten right away and shouldn’t be left at room temperature for too long. You can store them in an airtight container in the fridge and enjoy them the next day.

I don’t have dill, what can I replace it with?

Since I’m in Bulgaria, I can easily find dill, which works perfectly in this recipe. However, I know that in some countries, fresh dill can be difficult to come by. My second choice would definitely be basil, and next would be chives.