I didn't grow up to be a tea-sandwiches-with-the-crusts-cut-off kind of gal. In fact, in high school, my standard sassy line to my own mother whenever she (frequently) got on my nerves was a question about whether she really wanted me to be just like Tricia Nixon, sitting primly at a ladies tea eating white bread sandwiches with the crusts cut off. Fast forward a few decades and here I am, happily cutting off the crusts for tea sandwiches for a baby shower for the daughter of one of my close friends.
The menu for the shower was tea party foods. I volunteered to make tea sandwiches (of course) and small scones, along with lemon mousse. Although there were several types of sandwiches, I felt as though the menu needed a colorful, vegetable-based dish.
The stuffed tomatoes idea came to me as I strolled down the produce aisle and realized that Campari tomatoes are the perfect size for stuffing – big enough to easily hollow out, but not so big that the stuffing would be an overwhelming amount of food. Campari tomatoes are bigger than cherry tomatoes and smaller than regular ones. They are typically sold on a stem, in a hard shell plastic box. As you can see, they are slightly larger than a large-size egg.
This recipe is gluten and dairy-free, a simple but elegant brunch, lunch, or tea-time dish.