Sponsored: Cloverleaf Tomato Appetizers & Giveaway

December 1, 2014 Ceri

Do you have any tricks up your sleeve for holiday entertaining? Like, a recipe that knocks people out? Or a signature cocktail you hand people as they come in the door? I’ll be honest, I don’t have a lot. And when I think of the parties that people used to throw – those parties your parents had that you observed through the banister before you were shooed off to bed – were made of up those little details. My mom used to make these appetizers – pastry turnovers filled with mushrooms that she’d serve warm at parties. They were insanely good. I’ve decided I need a few of these retro-inspired recipes in my roster this year. And so, meet my new favourite things: warm, tuna-stuffed tomatoes.

I decided to use Cloverleaf’s Tomato & Onion tuna, which gives you a great starting place in terms of flavour. I made up a simple mixture using the tuna, mayo and mustard, some celery and scallions for texture and cheese for a melty finish. I wanted something you could eat in one bite so I decided to try Campari tomatoes – you know the kind that are about the size of a golf ball? These are really quick to make and they are definitely going to be the new trick up my sleeve. Served warm, they’re super yummy, not too filling and have exactly the retro vibe I was going for.

When I gave Esme one after school (one didn’t cut it and she ended up eating four!), she said, “These would be so great to serve at a party.” Exactly.

photos by Maya Visnyei

Sponsored: Cloverleaf Tomato Appetizers & Giveaway

Ingredients

1 x 85 gram can of Cloverleaf Flaked Light - Tomato & Onion
1/4 cup mayonnaise
1 Tbsp Dijon mustard
1 rib of celery, finely diced
1 scallion, finely sliced
1 cup cheddar, grated
18 Campari tomatoes (golf ball sized)

Method

Preheat the oven to 375 degrees.

Use a sharp knife to take a tiny slice off the bottom of each tomato.

Now make a bigger slice off the top, maybe a half inch.

Use a small spoon to scoop out the insides of the out.

If the ribs of the tomato are too tough, you might need to use a pairing knife to cut through the ribs before you scoop out the insides.

Place the tomatoes on a parchment-lined baking sheet.

In a large bowl, mix together the rest of the ingredients being sure that everything is well combined. Using a small spoon, scoop up some of the tuna mixture into each tomato.

Fill it right to the top.

Bake the tomatoes for 10 minutes.

Carefully remove them.

Allow them to cool a bit before serving.

They're delicious when they're warm but also pretty great later when they're cold.

Sweet Potato Chronicles