Pomodori Ripieni
Stuffed Cocktail Tomatoes Recipe
Pomodori Ripieni is a no-cook, garden-fresh appetizer: small tomatoes filled with creamy ricotta, crisp raw zucchini, fresh herbs and a hint of lemon zest... Buon appetito!
We just love tomatoes 🍅 🍅 🍅 and there’s always a colourful mix sitting in a big bowl at the heart of our home; all shapes, sizes and shades, just waiting to be used. Especially in spring and summer, you’ll find us making Pomodori Ripieni - a super easy, festive little bite made with only fresh ingredients 🍅 🍋 🌱 and just 15 minutes of prep.
They’re happy, bright and zesty - perfect for sharing on a sunny, effortless aperitivo!
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We just love tomatoes 🍅 🍅 🍅 and there’s always a colourful mix sitting in a big bowl at the heart of our home; all shapes, sizes and shades, just waiting to be used. Especially in spring and summer, you’ll find us making Pomodori Ripieni - a super easy, festive little bite made with only fresh ingredients 🍅 🍋 🌱 and just 15 minutes of prep.
They’re happy, bright and zesty - perfect for sharing on a sunny, effortless aperitivo!
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Why We Love It!
- Tiny Package, BIG flavour: Fresh, crunchy, creamy and so tasty - all the good stuff packed in one juicy little bite!
- No Cooking: No stove, no oven... chop, mix, scoop and serve!
- Looks Fancy: They’re vibrant, delicious and completely effortless - WIN-WIN
- Crowd-pleaser: Both kids and grown-ups love them... they'll disappear fast, so make more than you think you'll need!
- It's Vegetarian
What Are Pomodori Ripieni?
Pomodori Ripieni – literally stuffed tomatoes – and their bite-sized cousins, Pomodorini Ripieni, are often served as part of the Italian antipasti or primi – small appetizers traditionally enjoyed before the main course, especially during large family-style gatherings. They’re typically filled with a savory stuffing made primarily with tuna, rice, or mozzarella.
In our version of Pomodori Ripieni, we take a fresh and creamy twist with a ricotta-based filling. Juicy cocktail tomatoes are carefully hollowed out and stuffed with a vibrant mix of ricotta, finely chopped raw zucchini, fresh basil, mint, cilantro, and a touch of lemon zest. The result is a simple yet irresistible one-bite summer appetizer that’s crisp, flavorful, and surprisingly impressive.
Pomodori Ripieni are ridiculously easy to make, bursting with brightness, and so moreish you’ll wish you’d made a double batch!
Ingredients
Pomodorini Ripieni
left to right top to bottom – check our ‘Recipe’ card below for quantity info
- Lemon: For zesting, we always go organic.
- Pepper
- Fresh Mint
- Fresh Cilantro
- Fresh Basil
- Fresh Garlic
- Extra Virgin Olive Oil
- Sea Salt
- Tomatoes: We use cocktail tomatoes – they’re a little larger than cherry tomatoes but any small tomato will do. Make sure to use firm ones as we will scoop them out.
- Ricotta: Soft and creamy ricotta is the base of our stuffing.
- Zucchini: This adds crunch and freshness.
How To Make Pomodori Ripieni
Cut & Scoop
Wash the cocktail tomatoes and slice them in half across the top. Using a small knife and spoon, gently scoop out the insides and remove the firm core. Let the tomatoes rest upside down for a few minutes to drain any excess juice.
No-waste TIP: Save those tomato seeds! Simmer them down with some extra tomatoes, olive oil, and garlic for a speedy pasta sauce.
Peel & Chop
Take the garlic clove, place the flat side of a knife on top, and give it a good smack - it’ll peel right off! Chop the clove into tiny pieces, then crush and smear it on the board with the side of your knife to make a paste. Or just use a garlic press if you have one!
Chop & Dice
Trim the end of the zucchini, stand it up, and slice off two thin pieces of about 0,10" (2-3mm) from each side, the seedy middle isn’t needed for this dish. Cut the zucchini slices into long strips, then dice the strips into small cubes.
No-waste TIP: That soft middle? Don’t even think about tossing it - we pop it into soup or an omelette, or sneak it into a salad...
Zest
Zest the lemon and give it a fine chop if needed - the zester we used for this recipe created slightly bolder strands, and we want the citrus to be evenly spread into every bite.
Chop
Take the fresh herbs - basil, cilantro, and mint - and set aside a few pretty leaves for the final presentation. Trim the stems from the rest and finely chop them so they blend nicely into the mixture.
Assemble
Toss the ricotta, garlic paste, zucchini cubes, lemon zest, chopped fresh herbs, pepper, salt, and olive oil into a mixing bowl. Keep a teaspoon of zucchini cubes and lemon zest for the final presentation. Squeeze the juice of the zested lemon over it all, and mix until everything is well combined.
Stuff & Garnish
Take the hollowed-out tomatoes and generously fill each one with a spoonful of the ricotta mixture. Arrange them casually on a plate. Chill your Pomodori Ripieni in the fridge - or serve them right away if patience isn’t your thing. Just before serving, drizzle with a little olive oil and scatter over some lemon zest, zucchini cubes, and those fresh basil, mint and cilantro leaves you saved.
Serving Tips & Pairings
- Mezze Table: Serve them alongside Scampis Diaboliques, Havuçlu Tarator, Espárragos, Pa Amb Oli – perfect for a vibrant mezze or tapas spread…
- Bread: Enjoy it with some good bread or crispy toast – or go full Italian and serve it with warm Pinsa Romana.
- Salad: Layer your Pomodori Ripieni over arugula, baby spinach, or a mix of fresh herbs for a vibrant and refreshing lunch.
- Drinks:
- The lemon zest in Pomodori Ripieni practically begs for a glass of Limonata – finish it off with a fresh mint leaf.
- Pair it with chilled Vermentino, it brings out the citrus and herbs, a light Pinot Noir or a a playful Lambrusco. Or what about a cool glass of Italian vermouth with a twist of lemon? 🍋
Substitutions & Variations
- No Ricotta? Use cream cheese or goat cheese for a tangy twist – or go richer and creamier with buffalo mozzarella.
- Herb Mix: Try parsley, dill, chives, or even tarragon for a fresh herbal shift.
- Zucchini Swap: Use finely chopped raw cucumber, bell pepper, or celery for a different kind of bite.
- Tomato Twist: Stuff large cherry tomatoes, small Roma or plum tomatoes, or even mini bell peppers for a fun variation.
- Lemon: Swap lemon for lime for a brighter, zestier aroma.
- Warm Pomodori Ripieni: Add some breadcrumbs and grated Parmesan to the mixture to make it less moist. Then pop the tomatoes in a preheated oven at 400°F (200°C) for 10 minutes – so good!
- Balsamic Bonus: Add a few drops of aged balsamic before serving for depth and sweetness.
- Add a Crunch: Top with toasted pine nuts, chopped pistachios, or crispy breadcrumbs for extra texture.
- Vegan: For a vegan twist, swap the ricotta with silken tofu!
FAQs
The way to pronounce it is ‘poh-moh-DOH-ree ree-PYAY-nee’, with the stress on ‘DOH’ and ‘PYAY’.
Absolutely, you can prep the tomatoes and make the filling up to a day ahead – just keep everything fresh in the fridge. Stuff the tomatoes up to a few hours before serving, and chill until ready. Garnish at the last minute.
Just cover it well with plastic wrap or store it in an airtight container. Pomodori Ripieni can be kept in the fridge for up to 2 days.
Recipe
Pomodori Ripieni
Ingredients
- 1 piece lemon - organic - for the zest
- ¼ piece lemon - use the zested lemon - for the juice
- ¼ teaspoon black pepper
- 3 sprigs fresh mint - for the mix & garnishing
- 3 sprigs fresh cilantro - for the mix & garnishing
- 3 sprigs fresh basil - for the mix & garnishing
- 1 clove fresh garlic
- 2 tbsp extra virgin olive oil
- 1/2 teaspoon sea salt
- 300 g cocktail tomato - firm and tasty
- 150 g ricotta
- 100 g zucchini
Instructions
- Wash the cocktail tomatoes and slice them in half across the top. Using a small knife and spoon, gently scoop out the insides and remove the firm core. Let the tomatoes rest upside down for a few minutes to drain any excess juice.No-waste TIP: Save those tomato seeds! Simmer them down with some extra tomatoes, olive oil, and garlic for a speedy pasta sauce.
- Take the garlic clove, place the flat side of a knife on top, and give it a good smack - it’ll peel right off! Chop the clove into tiny pieces, then crush and smear it on the board with the side of your knife to make a paste. Or just use a garlic press if you have one!
- Trim the end of the zucchini, stand it up, and slice off two thin pieces of about 0,10" (2-3mm) from each side, the seedy middle isn’t needed for this dish. Cut the zucchini slices into long strips, then dice the strips into small cubes.No-waste TIP: That soft middle? Don’t even think about tossing it - we pop it into soup or an omelette, or sneak it into a salad...
- Zest the lemon and give it a fine chop if needed - the zester we used for this recipe created slightly bolder strands, and we want the citrus to be evenly spread into every bite.
- Take the fresh herbs - basil, cilantro, and mint - and set aside a few pretty leaves for the final presentation. Trim the stems from the rest and finely chop them so they blend nicely into the mixture.
- Toss the ricotta, garlic paste, zucchini cubes, lemon zest, chopped fresh herbs, pepper, salt, and olive oil into a mixing bowl. Keep a teaspoon of zucchini cubes and lemon zest for the final presentation. Squeeze the juice of the zested lemon over it all, and mix until everything is well combined.
- Take the hollowed-out tomatoes and generously fill each one with a spoonful of the ricotta mixture. Arrange them casually on a plate. Chill your Pomodori Ripieni in the fridge - or serve them right away if patience isn’t your thing. Just before serving, drizzle with a little olive oil and scatter over some lemon zest, zucchini cubes, and those fresh basil, mint and cilantro leaves you saved.
Notes
- Lemon: For zesting, we always go organic.
- Pepper
- Fresh Mint
- Fresh Cilantro
- Fresh Basil
- Fresh Garlic
- Extra Virgin Olive Oil
- Sea Salt
- Tomatoes: We use cocktail tomatoes - they're a little larger than cherry tomatoes but any small tomato will do. Make sure to use firm ones as we will scoop them out.
- Ricotta: Soft and creamy ricotta is the base of our stuffing.
- Zucchini: This adds crunch and freshness.
Nutrition
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