These hearts of palm stuffed tomatoes are the retro party bite I still make for every crowd. Crunchy hearts of palm marinate in an olive oil and white wine vinegar dressing, then pile into firm tomato cups. Twenty pieces from one recipe — and they vanish anyway.
Searching for that perfect, effortlessly elegant appetizer that screams summer? Look no further! These vibrant Hearts of Palm Stuffed Tomatoes are a delightful combination of zesty, marinated hearts of palm nestled into juicy, ripe tomato cups. They’re incredibly simple to prepare, naturally vegan, and bring a refreshing, sophisticated touch to any brunch, picnic, or garden party. Get ready for a bite-sized burst of sunshine!
Ingredients
• 2½ cups / 400g (14.1 oz) canned hearts of palm
• ¼ cup / 60ml (2 fl oz) fruity extra virgin olive oil
• 3 Tbs / 45ml (1.5 fl oz) white wine vinegar
• ⅓ cup / 15g (0.53 oz) fresh parsley, finely chopped
• 10 medium-sized ripe tomatoes
• Freshly ground black pepper, to taste
• Sea salt, to taste
Instructions
1. Prepare the Marinade: In a medium bowl, whisk together the extra virgin olive oil, white wine vinegar, and chopped fresh parsley.
2. Marinate the Hearts of Palm: Drain, rinse, and slice the hearts of palm into ¼-inch (6mm) rounds. Add them to the marinade, season with salt and pepper, then toss gently to coat. Cover and chill for at least 2 hours, or overnight for best results.
3. Prepare the Tomato Cups: Slice each tomato in half crosswise. Use a small spoon or melon baller to carefully scoop out the inner pulp and seeds, creating 20 hollow tomato shells. Save the pulp for another use, like a sauce or soup.
4. Season and Fill: Lightly sprinkle the inside of each tomato shell with a pinch of salt and pepper. Give the marinated hearts of palm a final stir, then divide the mixture evenly among the 20 tomato shells, mounding it attractively in each one.
5. Serve: Arrange the stuffed tomatoes on a serving platter and serve immediately for the best texture and flavor.
Nutritional Information
• Serving Size: 2 stuffed tomato halves. Calories: approx. 95 kcal. This dish is a great source of Vitamin C, Vitamin A, and healthy fats from olive oil. It is naturally vegan, gluten-free, and low in carbohydrates, making it a light and healthy choice. (Note: is an estimate and may vary).
Pro Tips
• Pro-Tips for Perfect Stuffed Tomatoes
• For the best flavor, let the hearts of palm marinate for at least 4 hours or even overnight. The longer they sit, the more they absorb the zesty dressing.
• Choose firm, ripe tomatoes like Roma or Campari. They are sturdy enough to hold their shape once hollowed out and have a wonderful, sweet flavor.
• To prevent the tomato cups from wobbling on the platter, slice a tiny sliver off the bottom of each half to create a flat, stable base.
• Elevate the filling by adding ¼ cup of finely diced red onion, a minced garlic clove, or a tablespoon of capers for an extra briny kick.
FAQ
Q: What can I use as a substitute for hearts of palm
A: Canned or jarred artichoke hearts are an excellent substitute. Simply drain, rinse, and chop them before adding to the marinade. They have a similar tender texture and absorb the zesty flavors beautifully. For a crunchier alternative, you could use finely diced cucumber.
Q: How can I add more protein to this vegetarian appetizer
A: To make this a more protein-rich snack, you can easily mix in about ½ cup of rinsed and drained chickpeas (garbanzo beans) or white beans with the hearts of palm. Finely chopped toasted almonds or sunflower seeds would also add protein and a lovely crunch.
Q: Can I make these stuffed tomatoes ahead of time
A: For the best texture, it’s recommended to assemble the tomatoes just before serving. However, you can prepare the components in advance. The hearts of palm filling is even better when marinated for up to 24 hours in the fridge. You can also hollow out the tomato cups a few hours ahead and store them in an airtight container in the refrigerator until you’re ready to fill and serve.
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Hearts of Palm Stuffed Tomatoes
Ingredients
Method
- Prepare the Marinade: In a medium bowl, whisk together the extra virgin olive oil, white wine vinegar, and chopped fresh parsley.
- Marinate the Hearts of Palm: Drain, rinse, and slice the hearts of palm into ¼-inch (6mm) rounds.
- Add them to the marinade, season with salt and pepper, then toss gently to coat.
- Cover and chill for at least 2 hours, or overnight for best results.
- Prepare the Tomato Cups: Slice each tomato in half crosswise. Use a small spoon or melon baller to carefully scoop out the inner pulp and seeds, creating 20 hollow tomato shells. Save the pulp for another use, like a sauce or soup.
- Season and Fill: Lightly sprinkle the inside of each tomato shell with a pinch of salt and pepper. Give the marinated hearts of palm a final stir, then divide the mixture evenly among the 20 tomato shells, mounding it attractively in each one.
- Serve: Arrange the stuffed tomatoes on a serving platter and serve immediately for the best texture and flavor.
