Salsa Verde Cherry Tomatoes
Eva Kolenko
Yields8 ServingsCook Time25 mins
AuthorMargo True

Italian-style salsa verde is usually served with beef, fish, or chicken. We’ve discovered that it makes a great filling for small, meaty tomatoes too (but not grape tomatoes; they aren’t big enough).

How to Make It

1

Using a grapefruit spoon or small knife, remove pulp and seeds from tomatoes. Let tomato shells drain, cut side down, on paper towels.

2

Drop garlic cloves, anchovy fillets, and capers into a food processor with the motor running and whirl until finely chopped. Add 1 1/4 cups parsley leaves and the goat cheese; whirl until parsley is finely chopped. Season with salt to taste, and whirl in vinegar if it seems to need more zing.

3

Mound tomato halves with goat cheese filling and top some or all with small parsley leaves.

MAKE AHEAD: Chilled airtight, up to 2 hours.

Ingredients

 10 red, yellow, or green cherry tomatoes (about 1 in. diameter), cut in half crosswise
 2 garlic cloves
 3 anchovy fillets
 1 ½ tbsp drained jarred capers
 1 ¼ cups loosely packed flat-leaf parsley leaves, plus small leaves 3 oz. fresh goat cheese, softened
 Kosher salt
 1 ½ tsp white wine vinegar (optional)

Directions

1

Using a grapefruit spoon or small knife, remove pulp and seeds from tomatoes. Let tomato shells drain, cut side down, on paper towels.

2

Drop garlic cloves, anchovy fillets, and capers into a food processor with the motor running and whirl until finely chopped. Add 1 1/4 cups parsley leaves and the goat cheese; whirl until parsley is finely chopped. Season with salt to taste, and whirl in vinegar if it seems to need more zing.

3

Mound tomato halves with goat cheese filling and top some or all with small parsley leaves.

MAKE AHEAD: Chilled airtight, up to 2 hours.

Salsa Verde Cherry Tomatoes