Cold Stuffed Tomatoes with Artichoke Hearts
These cold stuffed tomatoes are a no-bake summer side that looks far more impressive than the effort required. Fresh tomatoes are hollowed and filled with a creamy blend of artichoke hearts, Parmesan, celery, and green onion, then topped with crispy crumbled bacon. Make the filling a day ahead and stuff them the morning of your dinner party, luncheon, or potluck.
Servings: 6 servings
Calories: 417kcal
Equipment
Ingredients
- 2 cups canned artichoke hearts in water drained, squeezed dry, and coarsely chopped (2 14-ounce cans)
- 1 cup mayonnaise or 1/2 cup mayonnaise and 1/2 cup nonfat Greek yogurt
- ½ cup chopped celery
- ½ cup chopped green onion white, light green, and some of the dark green portion
- ¼ cup grated Parmesan cheese
- 6 to 8 medium tomatoes 2-3 inches in diameter
- 3 slices bacon cooked and crumbled
Instructions
- In a medium mixing bowl, stir together the artichoke hearts, mayonnaise, celery, onion and cheese. Season with salt and pepper to taste. Cover and refrigerate until ready to use.
- Cut around 1/4 to 1/3 inch off the bottom of the tomatoes and scoop out the insides using a grapefruit spoon, making sure not to cut through the sides or the bottom. Wipe the tomatoes out with a paper towel to remove any moisture.
- Sprinkle the insides of the tomatoes with salt and pepper. Stuff each tomato with the artichoke mixture.
- Sprinkle crumbled bacon on top and serve immediately or refrigerate.
Notes
Make ahead: The artichoke mixture can be prepared up to one day in advance. Store covered, in the refrigerator. You can also stuff the tomatoes earlier in the day you are serving them and store them, covered in the refrigerator. Remove from the fridge around 30 minutes before serving.
Tips for Success:
1. Choose the right tomato. Opt for medium-sized round tomatoes (around 2-3 inches in diameter) that will hold the stuffing well. Campari tomatoes are a good choice, but other round tomatoes will work just as well.
2. Cut off the bottom, not the tomato top. Once the stem is removed, the top of the tomato actually makes a flatter, more stable base to keep the stuffed tomato upright. So, slice off the bottom instead!
3. Remove excess liquid. The key to a creamy filling is to remove as much liquid as possible. After scooping, turn the tomatoes upside down, place on paper towel, and let drain for at least 30 minutes. Be sure to also squeeze the canned artichoke hearts thoroughly until dry.
4. Use the right tool. A serrated grapefruit spoon is ideal for effortlessly scooping out the tomato seeds and pulp while creating a neat, uniform shell. Note: This recipe was originally published in my cookbook "A Well-Seasoned Kitchen®."
1. Choose the right tomato. Opt for medium-sized round tomatoes (around 2-3 inches in diameter) that will hold the stuffing well. Campari tomatoes are a good choice, but other round tomatoes will work just as well.
2. Cut off the bottom, not the tomato top. Once the stem is removed, the top of the tomato actually makes a flatter, more stable base to keep the stuffed tomato upright. So, slice off the bottom instead!
3. Remove excess liquid. The key to a creamy filling is to remove as much liquid as possible. After scooping, turn the tomatoes upside down, place on paper towel, and let drain for at least 30 minutes. Be sure to also squeeze the canned artichoke hearts thoroughly until dry.
4. Use the right tool. A serrated grapefruit spoon is ideal for effortlessly scooping out the tomato seeds and pulp while creating a neat, uniform shell. Note: This recipe was originally published in my cookbook "A Well-Seasoned Kitchen®."
Nutrition
Calories: 417kcal | Carbohydrates: 10g | Protein: 5g | Fat: 40g | Saturated Fat: 7g | Polyunsaturated Fat: 18g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 27mg | Sodium: 650mg | Potassium: 373mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1877IU | Vitamin C: 33mg | Calcium: 75mg | Iron: 1mg