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–+ servings
Hearts of Palm Stuffed Tomatoes – vegetarian recipe
Stav Kogan

Hearts of Palm Stuffed Tomatoes

Searching for that perfect, effortlessly elegant appetizer that screams summer? 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 vega
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Prep Time 15 minutes
Total Time 2 hours 15 minutes
Servings: 20 stuffed tomato halve
Calories: 95
Ingredients Method Nutrition

Ingredients
  

  • 2½ cups / 400g (14.1 oz) canned hearts of palm
  • ¼ cup (60 ml / 2 fl oz) fruity extra virgin olive oil
  • 3 Tbs / 45ml (1.5 fl oz) white wine vinegar
  • ⅓ cup (15 g / 0.53 oz) fresh parsley, finely chopped
  • 10 medium -sized ripe tomatoes
  • Freshly ground black pepper, to taste
  • Sea salt, to taste
  • 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.

Method
 

  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.
  3. Add them to the marinade, season with salt and pepper, then toss gently to coat.
  4. Cover and chill for at least 2 hours, or overnight for best results.
  5. 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.
  6. 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.
  7. Serve: Arrange the stuffed tomatoes on a serving platter and serve immediately for the best texture and flavor.

Nutrition

Calories: 95kcalCarbohydrates: 8gProtein: 2gFat: 6g

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