• Alissa Jackson

Stuffed Campari Tomatoes

This delicious dish is one my family craves quite regularly. It can be used as a side dish, an appetizer, or a lunch! It surprisingly is gluten and dairy-free, so it can be enjoyed by almost all!! Since the tomatoes are baked, the entire bite will fully melt in your mouth, and I promise you'll be craving more in an instant!!



Preheat your oven to 350 degrees. Then start by washing and drying your Campari tomatoes. Slice just the tops off of your tomatoes and scoop out the insides.


Make sure that the tomatoes will stand on their own. You can do this by cutting any pointed ends off the bottom of the tomatoes. This is important; otherwise, the filling will spill out of your tomatoes in the oven.

Next, fill each tomato with your Dairy-free Boursin Garlic and Herbs Spread. Place all tomatoes on a baking pan and make sure they are secure. Then carefully place the pan in your preheated oven and bake for 10-15 minutes. Be very careful removing the tomatoes so that they don't tip over. (Although, if they do, don't fret. Just scoop up the filling and pour it back in the tomatoes!!)



Finally, drizzle some TJs Vegan Kale, Cashew, and Basil Pesto on a plate. Place each tomato in the pesto and drizzle with TJs Balsalmic Glaze.

Now get ready to be overjoyed with flavor as these are incredible!!!


GF, DF Stuffed Campari Tomatoes

1 Container of Fresh Campari Tomatoes

1 Container of Dairy-Free Boursin Garlic and Herbs Spread

1 Container of Vegan Kale, Cashew and Basil Pesto

1 Bottle of TJs Balsamic Glaze



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