Stuffed Tomato Tulips

Stuffed Tomato Tulips
Prep time: 
Total time: 
Yields: 8
  • 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.
  1. 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).
  2. Take your tomatoes and carefully cut a cross shape (2 slits as shown) on top of tomato with a small/sharp knife.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Set out and enjoy!

Recipe and photography by Lunches and Littles

For full instructions and photo tutorial read – Fun Easter Dishes for the Family