Stuffed Cherry Tomatoes

My friend, Jackie, made this appetizer at a baby shower and everyone raved about it. This is a perfect summertime recipe -- especially if you grow your own tomatoes. It is very easy, but does take some assembly.

However, if you don't have the patience to drain the tomatoes and "stuff" them, see the end of this recipe for a speedy alternative version with the same flavor.



Shopping List:
24 cherry tomatoes
1 pound bacon, fried crisp
1 bunch scallion, thinly sliced
3/4 cup mayonnaise
1 teaspoon dried basil
1 teaspoon pepper, freshly ground

Cut off bottom of tomatoes (opposite stem end) one-third of the way down. Hollow out seeds (small end of a melon baller works well) and place upside down in a paper towel-lined plastic container to drain.

Fry bacon until crisp; drain well on paper towels. When cool, break into small pieces and refrigerate. These steps can be done a day ahead.

A few hours before serving, combine bacon, scallions, mayonnaise, basil and pepper. Fill the cherry tomatoes and refrigerate. Serve on a bed of parsley. Serves 12.


*Leftover filling? Serve on pumpernickle bread and slice crosswise for cute little tea sandwiches. I also made the filling and chopped up tomatoes and put in the filling and skipped the entire tomato draining process.

Delicious!