These stuffed cocktail tomatoes strike the perfect balance between elegant and effortless. Their natural sweetness pairs beautifully with the nutty depth of wild rice, creating a colorful appetizer or side dish that feels as impressive as it is approachable. Cocktail tomatoes are slightly larger than cherry or grape varieties, with a higher sugar content that gives them a juicy, almost candy-like flavor. Their size makes them ideal for stuffing—and they double as a quick, crowd-pleasing appetizer when you’re short on time. When choosing tomatoes, look for ones that are firm, vibrant and free of cracks, and keep them at room temperature for the best flavor. For the filling, I used a wild rice and quinoa blend, which I toasted lightly to bring out its earthy character before folding in fresh herbs. To serve, I drizzled the tomatoes with extra-virgin olive oil, a splash of balsamic vinegar, and a bit of their own fresh juice for a burst of brightness.
Ingredients
- 8-12 ripe cocktail or large cherry tomatoes
- 1 cup cooked rice or rice blend of your choice
- Kosher or sea salt, to taste
- Freshly ground black pepper, to taste
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon good quality balsamic vinegar
Instructions
- Preheat the oven to 375 degrees F. Cut the tops off the tomatoes and scoop out the flesh and juice, being careful not to pierce the bottoms. Save the tomato juice and set aside. If the tomatoes don't stand upright, cut a sliver of the skin off of the bottom.
- Cook the rice according to the package directions. Let it cool. Spoon the rice mixture into the tomatoes. Season with salt and pepper. Place the tomatoes on a baking sheet coated with olive oil. Bake the tomatoes in the oven for 20 minutes or until the tomatoes skins start to soften and wrinkle. Top with extra-virgin olive oil, balsamic vinegar and the reserved tomato juice. Serve the stuffed tomatoes warm or at room temperature.
