Stuffed Tomato Tulips
Author: Lunches and Littles
- 1 package (8 oz) cream cheese (softened)
- 1 medium-sized cucumber (very finely diced or shredded)
- 1 and ½ tsp dried basil
- salt and pepper to taste
- 15- 20 Heavenly Villagio Marzano® Tomatoes
- a bunch (or two) of green onions
- *You will also need a couple of skewers (see below) and a nice platter for presentation.
- Start off by making your filling: combine cream cheese, cucumber and basil in a bowl. Mix to thoroughly combine. Add salt and pepper to taste. Set in refrigerator once done until ready to use (this will help it firm up a bit, which will make stuffing easier).
- Take your tomatoes and carefully cut a cross shape (2 slits as shown) on top of tomato with a small/sharp knife.
- Then, using a small spoon or the knife, scrape out as much of the seeds/insides as possible. Set tomatoes aside, repeating until you are done with all of them.
- Next, take a skewer and poke a hole in the bottom of the tomato (opposite your cuts), ensuring that the hole is large enough for a green onion piece to fit inside (you may need to poke a couple holes close together for a large enough opening). Repeat until you have done this with each tomato. Set aside.
- Next, get out your filling from the refrigerator and stuff tomatoes as shown. Once done, place green onion piece in prepared hole. Continue until all are done.
- Arrange tomato tulips into a bouquet on a platter or larger plate. Use extra green onions to wrap bouquet, or add more greenery for presentation, as shown.
- Set out and enjoy!