The Easiest Way To Hollow Out Small Tomatoes For Stuffing

Tomatoes bring so much to the table — they're nice to look at, endlessly versatile, and delicious. Any reason and way to eat them is a good one. In particular, tomatoes are great for serving stuffed. They hold their shape easily, and they bring a big boost of flavor to the dish. Larger tomatoes are easy to prep for stuffing, as they're easy to scoop out and fill. The smaller tomatoes, however, pose a challenge — so what's the best way to hollow them out? Their small size means it's easy to bust them if you use a regular spoon.

To overcome the challenge of stuffing teeny tomatoes, all you need is a set of metal measuring spoons. Measuring spoons provide the perfect tool for the task of emptying tomatoes because they come in a variety of sizes and can get into the tomato without breaking the skin or scooping too much flesh out.

Measuring spoons prove to be very useful when it comes to scooping out the seeds that sit at the center of tomatoes. For cherry tomatoes, the half- or quarter-teaspoon-sized spoons are probably the best, as they can get in there without damaging the tomato. After you've gathered your spoons, it's time to get to work.

Wash your tomatoes and dry them well before carefully slicing the top off each one. Depending on the shape and size of the tomato and your plans, you can either just remove the top or halve them entirely. Using the measuring spoon, gently scoop out the seeds and pulp and discard.

It's important to make sure that you leave enough space inside to accommodate fillings without going too far and removing too much flesh (and flavor). Once they've all been scooped, it's time to stuff them.

When it comes to stuffed tomatoes, it's what's on the inside that counts. The great news is there's no wrong way to stuff a tomato, and cherry tomatoes are particularly well suited for warm and cold fillings. The fun part is getting to choose what flavors you highlight to enjoy.

One chef favorite that translates well to cherry tomatoes is a stuffing made of tabbouleh and mushrooms. Chef Charlie Trotter shared in an article for Food & Wine that he stuffs his tomatoes with tabbouleh, chanterelles, and herb oil before roasting them in the oven for maximum flavor.

Tiny tomatoes lend themselves easily to cold fillings for days you don't want to deal with the oven. A filling of cream cheese and herbs is one approach, or you can stuff them with chicken salad for something a little more hearty. Goat cheese is always a strong choice for stuffing tomatoes and allows you to layer flavor via herbs and spices too. Stuffed tomatoes are tasty and simple once you've picked a filling and mastered the measuring spoon trick.