Stuffed Baby Heirloom Tomatoes

On a lovely Arizona evening in the gorgeous Catalina Foothills of Tucson, Sam’s Aunt Marilyn graciously hosted us on her back patio for a sunset happy hour. The wine was amazing (as always), the cheese plate perfection, and as we munched on fresh heirloom tomatoes she recalled this recipe to me. I had to try it the very next day.

baby heirloom tomatoes with horseradish and fresh basil


  • Baby Heirloom tomatoes –  I find them at Fry’s (Kroger) and Trader Joes.
  • Mayonnaise (vegetarian) or Vegenaise (vegan)
  • Horseradish
  • Fresh Basil


  1. Wash desired amount of baby heirloom tomatoes.
  2. Using a sharp knife, slice off the very bottom of each tomato so it sits flat on the plate. Then cut a wedge-shaped hole into the top of the tomato.
  3. Eat everything you just cut off. Yummm.
  4. For the filling, mix equal parts mayonnaise and horseradish. Fill each tomato to taste – Sam preferred less filling, I preferred more (similar to what is pictured). It’s fantastic to have a nice horseradish vessel since my days of eating prime rib are behind me!
  5. Chop some fresh basil and sprinkle over the top.

This is a refreshing and very colorful appetizer – simple, easy to make, and perfect for a summer day or sunset happy hour. Or if you’re Sam, perfect for eating at your desk 🙂

Recipe Credit: Aunt Marilyn, and thanks for the wonderful happy hour!


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