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Stuffed Tomatoes

Stuffed Tomatoes

4 servings


  • Decorated cream cheese ring
  • 1 pkg 125 g Castello® Cream Cheese with Sweet & Spicy Peppers
  • 1 pint grape tomatoes
  • light cream


1. Cut a cross into the top of each tomato.

2. Using a small spoon scoop out the seeds from inside each tomato; gently dab with a paper towel to dry cut surface.

3. In a medium bowl add Cream Cheese and cream; stir with a wooden spoon until smooth.

4. Spoon mixture into a disposable piping bag (or re-sealable plastic bag with bottom tip cut off).

5. Pipe into the cut end of each tomato, filling it up.

6. Arrange on a serving platter and serve.

Tips & Tricks

Tips & Tricks

Cut off a thin area of the base of the tomato so that they stand up. Alternately make Stuffed Tomato Tulips by placing a green onion stem at the base of each tomato.