No matter how many I make of these little guys, they are always the first things gone with people asking for more!
They are so simple, and with only four ingredients, you can’t beat it.
They are a little time consuming, but boy are they delicious.
You will love them.
- 2 pints cherry tomatoes
- 2 pounds bacon, cooked and chopped fine
- ½ cup mayonnaise
- ½ cup sliced green onion
- For the cherry tomatoes: place the stem side of the tomato down so the tomato will stand up and not roll around. Slice a thin piece off of the bud end of the tomato. Scoop out the insides. (I find using some kitchen scissors to cut the membrane, and then scooping it out with a baby spoon works the best). Place on a paper towel lined cookie sheet, cut side down, to drain. This step can be done up to three days ahead of time.
- Combine the bacon, mayo, and green onions. Mixture will be on the thick side. Again using your baby spoon, stuff each tomato with some of the bacon mixture. As much as you can fit in there. Arrange on a serving platter and cover. Refrigerate for a few hours or overnight.