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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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I love these! They're a fun little snack or appetizer, and they're low carb. I bought 20 tomatoes, but we had enough filling to easily do about 10 more tomatoes (this'll make about 30, enough for 3 for each person). Read more . I use a grapefruit spoon to scoop out the pulp, and to fill the tomatoes-it's narrow, so it works really well. I'll bet you could even use cream cheese instead of the mayo. I found this on the web a long time ago, so I have no idea where it's from. Ingredients:
20-30 cherry tomatoes |
1 lb bacon -- cooked and crumbled |
1/2 cup mayonnaise |
1/3 cup chopped green onions |
3 tbs grated parmesan cheese |
2 tbs fresh parsley -- snipped |
Directions:
1. Cut a thin slice off the top of each tomato.
2. Scoop out the pulp-you don't need to save it.
3. Turn the tomatoes upside down on paper towels to drain.
4. Mix the remaining ingredients in a small bowl.
5. Fill each tomato with some of the filling.
6. Chill for an hour or two.
7. The filling will taste even better if you let it chill for a while.
8. Refrigerate any leftovers.
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