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Bacon Stuffed Cherry Tomatoes

Stuffed TomatoesFirst off, our very dear friend Twenty Four at Heart has had some rather distressing news.  Please go pay her a visit and lend her your support.

Second, you know you have too much to do at the holidays when you realize that not only is one of your local clients an independent gift and card shop and you didn’t buy your holiday cards from her, but you sent her one purchased at a Hallmark store.

Oops.

Well, I am finally getting into the mood for all of this and will probably go do the last of our Christmas shopping this afternoon, and actually wrap gifts this evening.  And take pictures of our decorations and post them.  And start my (very belated) cookie and candy making.

Or maybe not.  Who knows?

So, here’s another recipe I’m making for the party this Saturday.  It is quite tasty and if you buy some of that pre-cooked bacon, very simple.  I also used strawberry tomatoes in place of the cherry tomatoes and made half without bacon (subbed chopped green onion) and they were devoured.

Bacon Stuffed Cherry Tomatoes

2 pints cherry tomatoes

3/4 cup mayonnaise

1/2 cup freshly grated Parmesan cheese (not the stuff in the can)

1/8 teaspoon garlic powder, or to taste

1/2 teaspoon dried basil

16 ounces bacon, crisply cooked, drained and crumbled

Cut the top off each cherry tomato, and using a melon baller or a sharp knife, carefully scoop out the seeds and pulp. Place each tomato upside down on paper towel to drain.

Combine the rest of the ingredients in a small bowl. Stuff each cherry tomato with the bacon mixture. Chill in fridge for at least 2 hours to blend flavors.





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