Stuffed Tomatoes

These Stuffed Tomatoes are filled with cream cheese, sour cream and fresh herbs.

July/August 2016

  • Make Stuffed Tomatoes with your favorite tomato variety.
    Photo by Lori Dunn

Yield: 4-6 servings

These Stuffed Tomatoes are a perfect way to celebrate the flavor of fresh, just-picked garden tomatoes.


• 1 package (8 ounces) cream cheese, room temperature
• 1⁄4 cup sour cream
• 1 teaspoon lemon juice
• 1⁄2 cup grated Parmesan cheese
• 1⁄2 teaspoon salt
• 1⁄8 teaspoon black pepper
• 1-1⁄2 teaspoons fresh dill
• 3 tablespoons minced dried onion
• 1 tablespoon finely chopped fresh chives
• 1-1⁄2 teaspoons chopped fresh oregano
• 1-1⁄2 teaspoons finely chopped fresh basil
• 1⁄4 teaspoon smoked paprika
• 4 large or 6 medium tomatoes, variety of your choice, flesh spooned out
• 2 tablespoons chopped green onions, optional


1. In medium bowl, mix together cream cheese, sour cream and lemon juice using hand mixer. Stir in Parmesan, salt, pepper, dill, dried onion, chives, oregano, basil and paprika.

2. Fill tomatoes with cream cheese mixture. Garnish with green onions.

Want more fresh, cool recipes? Visit Quick Summer Recipes.


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