Eosinophilic Esophagitis Friendly Dairy Free Stuffed Cherry Tomatoes
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
6 servings
For the tomatoes
- 24 cherry tomatoes
For the filling
- 8 oz dairy free cream cheese, softened
- 2 tbsp fresh chives, finely chopped
- 2 tbsp fresh parsley, finely chopped
- 1 tsp lemon juice
- ½ tsp garlic powder
- ¼ tsp onion powder
- salt and pepper, to taste
For serving
- ¼ tsp smoked paprika (optional)
- 1 tbsp fresh chives, finely chopped (optional)
Instructions
- 1
Slice a thin sliver off the bottom of each cherry tomato so it sits flat without rolling. Cut off the top quarter of each tomato and use a small spoon or melon baller to scoop out the seeds and pulp, leaving a clean shell. Place the hollowed tomatoes cut-side down on a paper towel-lined plate and let them drain for 10 minutes.
- 2
In a mixing bowl, combine the softened dairy free cream cheese, chives, parsley, lemon juice, garlic powder, and onion powder. Season with salt and pepper and stir until smooth and evenly combined.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!