Summer tomatoes need no embellishment. A platter of ripe, juicy slices or a bowl of just-picked jewels can carry any appetizer table.
But this time of year?
Not so much.
That’s why the tomatoes I served Saturday night stepped out in their fashionable finest:
Gutted, filled with smoked fish and accessorized with just a smattering of dill, they were dressed for a party and bursting with flavor.
Not bad for a late-fall tomato!
Tiny Stuffed Tomatoes
I cannot tell a lie: Gutting these little orbs takes time. But arming yourself with a round, 1/8th teaspoon makes the process relatively easy.
- Rinse a pint or so of cherry tomatoes (a Costco-size container if you’re entertaining a crowd).
- Slice a thin piece off of each tomato’s bottom, so it will stand erect.
- Slice an eighth an inch off the top.
- Using your teaspoon, scoop out the pulp and seeds. You’ll end up with pretty tomato shells. (Be sure to save the pulp for use in a sauce or soup.)
- Stuff those shells with whatever filling you desire. I made a smoked salmon spread, but increase the ease by buying whitefish salad or flavored cream cheese. Fill the tomato shells with 1/8th of a teaspoon of filling, then sprinkle with chopped fresh herbs.
Your appetizer is now dressed to party!