Salsa Verde Cherry Tomatoes

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).

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)

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

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.

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

MAKE AHEAD: Chilled airtight, up to 2 hours.

Nutrition Facts

Serving Size 3 Half-Tomatoes

Servings 0

Amount Per Serving
Calories 41Calories from Fat 23

% Daily Value *
Total Fat 2.5g4%

Saturated Fat 1.6g8%
Cholesterol 6.2mg3%
Sodium 148mg7%
Total Carbohydrate 1.9g1%

Dietary Fiber 0.7g3%
Protein 3g6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Salsa Verde Cherry Tomatoes