|Bacon Stuffed Tomatoes|
2 pints cherry tomatoes
1/2 cup mayonnaise
1 (16-oz.) pkg. bacon, cooked crisp and crumbled (can use real bacon bits)
1/2 bunch green onions, finely chopped
1/2 cup freshly grated Parmesan cheese
Cut the top off each cherry tomato. Using a melon baller, carefully scoop out the seeds and pulp. Place each tomato upside down on a paper towel to drain. Combine remaining ingredients in a small bowl. Stuff each cherry tomato with the bacon mixture. Chill in the refrigerator for at least 2 hours to blend flavors. (Stuffing mixture, without the bacon, can be prepared the night before and refrigerated.
Tuesday, November 15, 2011
Bacon Stuffed Tomatoes
Note: My boys live by the motto that everything is better with bacon. Tomatoes are not their favorite thing so we will be testing out that motto with this recipe!