Bacon-Stuffed Cherry Tomatoes
Ingredients
- 2 lbs bacon
- 1/2 cup green onion finely chopped
- 1/2 cup mayonnaise
- 24 cherry tomatoes
Instructions
- Dice bacon and fry until crisp. Drain and cool on paper towels.
- In medium bowl, mix bacon, onion and mayonnaise.
- Remove stems from tomatoes.
- Place tomatoes stem side down on cutting board. Cut a thin slice off the top of each tomato.
- With a small spoon, scoop out the pulp.
- Invert tomatoes on paper towels 30 minutes to drain.
- Fill tomatoes with bacon mixture.
- Refrigerate several hours or overnight.
Notes
They won’t roll on the platter if you scoop out the bottoms and stand them stem side down.