Use this recipe to make the most popular snack at your holiday party, Bacon Stuffed Cherry Tomatoes.

These Bacon Stuffed Cherry Tomatoes are one of THE BEST hors d’oeuvre I have ever tasted. There’s only one problem, whatever amount you make, it’s NEVER enough. I wish I could figure out how to “loaves and fishes” these bite-sized wonders of deliciousness! That would be an entirely different blog post.

ProTips:

Don’t core the tomatoes ahead of time. I live in a very dry climate and the tomatoes just wilted when I cored them the night before.
DO make the filling ahead of time. The filling holds up really well. This is really helpful so that the day of you just have to core the tomatoes and allow them to drain.
Now, just because I love you all, I tried every stuffing method I could think of. Big spoon, little spoon, fingers, piping bag with a tip, piping bag without a tip…….everything! The option that worked the best for me was a combination of a small measuring spoon and my fingers. If you’re using your fingers don’t be gross, wash your hands or use gloves and fight against every urge in your body to lick your fingers!
THIS ONE IS IMPORTANT! If the cherry tomatoes available to you are not big enough try to find grape tomatoes. They need to be big enough to core and stuff.

Bacon Stuffed Cherry Tomatoes

Yield:

20-30 tomato bites depending on the size of the tomatoes.

Ingredients:

1lb – Bacon
½ Cup – Mayonnaise
4 – Green Onions
1lb – Cherry Tomatoes

Instructions:

1. In order to get these tomatoes to stand up, you will need to cut off the opposite of the stem end.

2. Use a small measuring spoon or melon baller to gently remove the pulp and seeds from each tomato. Turn the tomatoes cut side down onto a paper towel allow to drain while you prep the rest of the ingredients.

3. Cook the bacon. I always place my bacon on cookie sheets and cook it in the oven at 350º. I flip it 2 or 3 times while it’s cooking. It needs to be crispy.

As in life in general, chewy bacon isn’t good in this recipe. Place the bacon on a paper towel-lined plate. While the bacon is cooling, finely slice the green onions. Once the bacon is cooled chop it up into small pieces.

4. Place the chopped bacon and onions in a bowl with the mayonnaise and mix until well combined.

5. Scoop the filling into the tomatoes and place finished tomatoes on a serving platter.

The only thing that could make these better is when someone else makes them for me but even if they don’t, trust me, they are worth the little bit of effort they require. Please let me know if you have any questions!

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