Bacon Stuffed Cherry Tomatoes

I present thee with glorious Bacon Stuffed Cherry Tomatoes.

The queen bee of hors d’ oeuvres.

The most delicious and easiest of recipes that ever hit a smörgåsbord table. I am almost ashamed that I have teased about this being a secret recipe for 30 years.

Bacon Stuffed Cherry Tomatoes

Preheat oven to 350°F.

Makes enough appetizers for about 10 people.

• 1 pound bacon, minced
• 2 pints cherry tomatoes
• 3 green onions, minced
• 3/4 cup mayonnaise
• Sea salt
• Coarse ground pepper

Cover a half sheet pan with foil. Line the bacon up on the foil. Bake until done. This takes approximately 20 minutes for thin bacon and up to 35 minutes for high-quality thick bacon.

Rest the bacon on some paper towels to drain the excess grease. Allow it to cool.

Carefully cut a little bit of the bottom off of each tomato – the bottom because the tops of the tomatoes will balance so nicely on your plate. Nobody wants the tomatoes to roll around and make a mess.

Using the rounded end of a small spoon or carefully using a knife, remove the insides of each tomato.

Place tomatoes upside down… er… right side up…. uhhhh cut side down on a couple of paper towels.

The juices & seeds can go into your filling bowl.

Mince the green onions.

Place bacon minus snitched pieces into a food processor and turn on low setting until it is well crumbled into eensy-weensy pieces.

Place green onions and crumbled bacon into a bowl with mayonnaise & tomato insides. Add a dash of salt & pepper.

Stir together and place filling into a decorating bag with no decorating tip. A baggie would work great too. Just cut a corner off & use it as you would a decorating bag.

Squeeze bacony goodness into tomatoes.

Serve on a pretty plate and watch the crowds go wild.