Recipe courtesy of Laura Calder
Recipe courtesy of Laura Calder
Watch how to make this recipe.
Cherry Tomatoes Stuffed with Olives
Getting reviews...
- Level: Easy
- Total: 15 min
- Prep: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 37
- Total Fat
- 2 g
- Saturated Fat
- 0 g
- Carbohydrates
- 4 g
- Dietary Fiber
- 2 g
- Sugar
- 2 g
- Protein
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 183 mg
- Level: Easy
- Total: 15 min
- Prep: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 37
- Total Fat
- 2 g
- Saturated Fat
- 0 g
- Carbohydrates
- 4 g
- Dietary Fiber
- 2 g
- Sugar
- 2 g
- Protein
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 183 mg
Ingredients
Directions
- Wash the tomatoes and cut a thin slice off the bottom of each one so they will sit upright. Use a sharp paring knife or the tip of a small spoon to scoop out the flesh.
- Slice both varieties of olives into thin matchsticks and combine. Fill the tomatoes with the olives and serve.
Looking for Something Else?
Related Pages
- Tuscan Halibut with Grilled Peppers and Olives...
- Lindsay Roasted Olives Recipe
- Penne with Tuna, Cherry Tomatoes and Olives Recipe
- Grilled Snapper with Oranges and Olives Recipe
- Lamb with Artichokes, Lemon and Olives Recipe
- Pasta with Lemon and Olives Recipe
- Chicken Provencale with Bell Peppers and Olives...
- Fried Tuscan Olives Recipe
- Braised Cod with Spinach, Tomato and Olives Recipe