In the course of a few weeks my garden has exploded with tomatoes. It seems like every time I go out there I have more tomatoes to harvest. This year I’m growing three varieties—an Early Girl and a Beefsteak which are both great for sandwiches, and Grape tomatoes. I love the tiny pop them in your mouth grape tomatoes, but right now I have so many of them it is almost impossible to eat them all.
What’s a girl to do but share?
Sure, I could just give them away as is, and I do, but even better is making a great appetizer out of them and sharing them over cocktails and conversation with friends.
One of my favorite recipes for these yummy little tomatoes is the Bacon Stuffed Tomato. It is kind of like a tiny bite sized BLT.
Sounds good, right? They are delicious and easy. Five ingredients. Five steps.
*Photo courtesy We’re Not Martha
Give them a try.
|Bacon Stuffed Tomatoes|
- 2 pints of Grape (or Cherry) Tomatoes
- 1 pound Bacon—cooked crisp and crumbled
- 1/2 cup Mayo
- 1/4 cup Parmesan Cheese
- 3 or 4 Green Onions—finely diced
- Cut the tops off of the tomatoes and scoop out the seeds.
- Place cut side down on a towel to drain while preparing the filling.
- Mix remaining ingredients in a bowl.
- Using a piping bag or a small spoon, fill each tomato with the bacon mixture.
- Chill in refrigerator to blend flavors.
Holly teaches design at a small NW Ohio college. She spends her days off hanging out with her foxy musician husband and their gorgeous new baby and ridiculously smart pre-school aged son. Holly has a passion for food, photography, beautiful letter forms, and the possibilities that can be found in a single sheet of well made paper. You can read more from Holly on her blog, Artist Mother Teacher.