This dish won first place in the 2015 Local Flavor Recipe Contest: Strawberries, presented by Lowes Foods.

The recipe tester who judged the recipes submitted in the contest noted that this recipe was so amazing that she even made a second batch. “They’re so simple, creative, and fun for snacking. Even my 10-year-old nephew loved them.”

Stuffed Strawberries with Balsamic Vinegar


  • 1 pound tomatoes, peeled, seeded, and chopped
  • 3/4 cup sugar
  • 3, 3-inch cinnamon sticks
  • 16 very large strawberries
  • Balsamic vinegar


In a saucepan, simmer tomatoes, sugar, and cinnamon sticks until thick and syrupy. This can take as long as 35 minutes.

Transfer to a bowl, remove cinnamon sticks and chill. This part can be done a week ahead.

Remove tops of strawberries and set aside. Hollow out the center of each strawberry. Fill with tomato jam.

Replace the tops. (This is optional.) Drizzle with balsamic vinegar when ready to serve.

This post was originally published as sponsored content in coordination with Lowes Foods.

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Wendy Perry is a recipe developer, personal chef, and Franklin County native.

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