Ingredients Jump to Instructions ↓

  1. 2 pints cherry tomatoes

  2. 3/4 cup mayonnaise

  3. 1/2 cup freshly grated Parmesan cheese (NOT packaged)

  4. 1/8 tsp. garlic powder

  5. 1/2 teaspoon dried basil leaves 16-oz. pkg. bacon, crisply cooked, drained, and crumbled

Instructions Jump to Ingredients ↑

  1. 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. To serve, I like to line the serving tray with parsley to keep the little tomatoes from rolling around. It's very pretty too. You need to use curly parsley to keep them upright - lettuce won't do the trick. Serves 8 Calories per 2 stuffed tomatoes: 79 Fat: 8 grams Sodium: 100 mg


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