Bacon Stuffed Cherry Tomatoes

1. 1

   In a large skillet, cook bacon over medium heat until browned, 5-7 minutes.

2. 2

   Drain on paper towels and chop finely.

3. 3

   Using a small serrated knife, cut a thin slice from the bottom of each tomato so they will stand upright.

4. 4

   Scoop out tomato seeds and pulp with a small spoon or grapefruit knife.

5. 5

   Lightly salt tomato cavities and let drain upside down on paper towels for 20 minutes at room temperature.

6. 6

   In a small bowl, combine bacon, scallions and mayonnaise.

7. 7

   Stir until well mixed.

8. 8

   Using a small spoon, stuff mixture into tomato cavities, mounding slightly.

9. 9

   Refrigerate up to 2 hours before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.