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Prep 45 mins
Cook 5 mins
I found different variations of stuffed tomatoes. I was looking for one that didn’t have mayo in it since I wanted to take them for a potluck. The amount of olives, celery, olive oil, green olive juice and cheese depends on your taste. Enjoy.
- 1 (9 3/4 ounce) can chunk chicken (The amount of chicken depends on how many you are making) or 2 -3 pieces shredded cooked chicken (The amount of chicken depends on how many you are making)
- 6 -12 cherry tomatoes (You want the largest ones you can find, easier to core and stuff)
- 4 -6 tablespoons pesto sauce (canned, jarred, fresh or homemade)
- 2 celery ribs, chopped small
- 6 -12 green olives, chopped small (I used sun-dried stuffed ones)
- olive oil
- olive juice, from green olives
- salt and pepper
- 2 -3 tablespoons parmesan cheese (optional) or 2 -3 tablespoons romano cheese (optional)
- mozzarella cheese (for topping) (optional)
- Wash and core tomato. I got a tomatoes corer from Bed, Bath and Beyond for $4. Once they are cored place them upside down on a paper towel to get rid of the extra water.
- In bowl mix chicken, celery and green olives (cheese if you want it). Mix in pesto a bit at a time, taste it once you have mixed in a couple tablespoons. Pesto can overpower the taste if you aren't careful. You may need more or less.
- If you need a bit more moisture and don’t want to use more Pesto add a bit of olive oil.
- Pepper to taste. If it needs a more salty taste use either some of the green olive juice or salt (coarse salt is better).
- Use either a small spoon or a Ziploc bag that the tip was cut from and fill the tomatoes.
- If you want to get all pretty and fancy you can top it w/cheese or a green olive slice or basil leaf. You can also top w/Mozzarella Cheese and put under the broiler until cheese is melted.