This recipe for Bacon Stuffed Cherry Tomatoes, by Pat Brown, is from The Brown Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 1/2 lb. bacon 1/2 c green onion finely chopped 1/2 c mayonnaise 24 cherry tomatoes
Fry bacon, crumble and mix with onions and mayo. Refrigerate. Wash and remove stems from tomatoes. Cut a thin slice from the bottom of each tomato and scoop out the insides. Invert on a paper towel for at least 30 minutes (* Very important step). Fill with bacon mixture just before serving.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.