Recipes

Purple Stuffed Tomatoes
  • Ingredients
  • 30 to 40 ripe cherry tomatoes
  • 1/4 cup cream cheese, at room temperature
  • 1/4 cup ricotta cheese
  • 1/4 cup Purple Basil Pesto (page 19)
  • 1 tablespoon minced scallions
  • 1 teaspoon lemon juice
  • salt and cayenne pepper to taste
  • opal basil for garnish
Directions
  1. Wash the tomatoes and slice the top off of each stem end
  2. Empty out the seeds and drain upside down on paper towel. Combine the cream cheese, ricotta, pesto, scal- lions, and lemon juice
  3. Season to taste with salt and cayenne
  4. Spoon filling into the tomato shells and chill
  5. Arrange on a platter and garnish with sprigs of opal basil leaves
  6. Serves 8 to 10.


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