When my grandma would have everyone over for a birthday party or a holiday or some other event, it was an entire day of eating. We looked forward to the appetizers almost as much as we looked forward to the dinner and desserts. My gram would put out a whole spread of snacks, and we’d stuff ourselves silly – and that was BEFORE DINNER. Again, I wonder how none of us were 1,000 pounds.
The hands-down family favorite appetizer was (and still is) Bacon-Stuffed Cherry Tomatoes. My mom still makes them for parties and they are gobbled up in about five minutes.
Bacon-Stuffed Cherry Tomatoes
2 lbs bacon
1/2 cup finely chopped green onions
1/2 cup mayonnaise
24 cherry tomatoes (approx one bundle)
Fry your bacon first. You need time to let it drain and cool once it’s cooked.
Once the bacon is fried and cooling, finely chop your onions.
Remove any stems that are on the tomatoes and rinse them. Then cut of a small piece of the BOTTOM of the tomato. This is important – you will be standing the tomatoes, and they won’t roll around if you stand them stem-side down.
Scoop out the insides of the tomatoes. My mom uses a potato peeler, I used a 1/4 teaspoon. Anything that’s small and metal will make this step easy.
Place your scooped tomatoes upside down on paper towels to drain.
Once your bacon is cool, crumble it up. Try to resist eating it.
Mix the onions, bacon, and mayo in a bowl. You can store the filling until you are ready to serve it. My mom will often make the filling the night before a party and store it overnight.
When you’re ready to serve the tomatoes, fill ‘em up!
I want to eat these right now.
Mike taste test!
Mikey likes it!
Like all delicious food…it is not healthy. But you won’t care because BACON MMMMM.
|Bacon-Stuffed Cherry Tomatoes||
- 2 lbs bacon
- 1/2 cup finely chopped green onions
- 1/2 cup mayonnaise
- 24 cherry tomatoes (approx one bundle)
- Fry bacon until crisp. Drain and cool on paper towels.
- Crumble bacon
- In a medium bowl, mix bacon, green onions, and mayonnaise. Refrigerate.
- Remove stems from tomatoes.
- Cut a thin slice off the bottom of each tomato.
- Using a small spoon, scoop the pulp of the tomatoes out, then place them upside down to drain.
- Fill tomatoes with mixture before serving.
Tomatoes won’t roll on the platter if you scoop out the bottoms and stand them stem-side down.
Mix is best if prepared the day before.