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Recipe Category: Cherry-Tomato
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Ingredients
Makes 24 tomatoes
- 24 ripe cherry tomatoes
- 2 teaspoons olive oil
- 2 medium shallots, finely chopped
- ¾ cup frozen peas, thawed
- 1 teaspoon chopped fresh basil or mint
- 1 tablespoon vegan cream cheese or vegan sour cream + Salt and freshly ground black pepper
Method
- Cut a very thin slice off the bottoms of the tomatoes
- Use a small melon baller or a teaspoon to scoop out seeds and juice
- Discard seeds and juice
- Set aside scooped-out tomatoes, cut side down to drain
- In a small skillet, heat the oil over medium heat
- Add the shallots, cover and cook until softened, about 3 minutes
- Add the peas and cook, covered, 2 minutes longer
- Remove from the heat and set aside to cool
- Transfer the shallot and pea mixture to a food processor and add the basil, cream cheese and salt and pepper to taste
- Puree until smooth
- Use a pastry bag to pipe the mixture into the tomatoes and arrange on a platter to serve
Full List of Cherry-Tomato Recipes
Full List of Cherry Recipes
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