Total TimePrep: 25 min. + chilling
- 16 to 20 cherry tomatoes
- 1 pound sliced bacon, cooked and crumbled
- 1/2 cup mayonnaise
- 1/3 cup chopped green onions
- 3 tablespoons grated Parmesan cheese
- 2 tablespoons snipped fresh parsley
- Cut a thin slice off each tomato top. Scoop out and discard pulp. Invert the tomatoes on a paper towel to drain.
- In a small bowl, combine the remaining ingredients. Spoon into tomatoes. Refrigerate for several hours.
Nutrition Facts1 appetizer: 113 calories, 10g fat (3g saturated fat), 11mg cholesterol, 206mg sodium, 1g carbohydrate (1g sugars, 0 fiber), 3g protein.
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Jan 20, 2019
These are excellent! I did as others suggested and used the Campari tomatoes and I added diced avocado and lettuce. Other than that made as stated and these were so simple and easy.
Nov 8, 2018
I followed another reviewer and used Campari tomatoes with half cream cheese and half mayo. Since it was just two of us I tried wrapping some long lettuce leaves around each one (with careful instructions to hubby to watch for toothpick holders). They made a great side dish - thanks so much for the recipe, we'll use it again soon!
Nov 5, 2018
This is a great recipe. I use campari tomatoes, slit lengthwise, and scooped out. Easier and faster than using cherry tomatoes. And you get a bigger bite!
May 4, 2018
5 stars for taste. These are so, so tasty! But the prep is tedious. Cutting and scooping out 40 cherry tomatoes took a while and I have decent knife skills. Will make the filling again but as a topping or dip.
Mar 12, 2017
I made these to take to a party and they were a hit. I cut a small piece off the bottom of each tomato so they would sit up. I used a 1/8 teaspoon to scoop out the insides. I pulsed the filling in my food processor and used a ziplock bag filled and with the end snipped off to fill the tomatoes. They do take time but worth it. Everyone loved them.
Aug 16, 2016
love these have made them many times
Jul 22, 2016
I love this recipe and have made it several times in a couple of different ways. It's very versatile, easy to make, and can be used as a dip or spread. Typically I'll forego the cherry tomatoes altogether (to save time) and I'll use it as a dip for cucumber slices or carrots. I often double the mayo, parmesan, and green onion, and add about a tsp of garlic powder. I've also added shredded cheese to it as well. Tonight I'm going to a work party and I'm going to try spreading it on a ritz cracker and topping it with a bit of tomato.
Jul 19, 2016
I substituted cream cheese for the mayo and made two batches, one with regular cream cheese and one with herb cream cheese. I did have to work the cream cheese in a bowl with a spoon or small spatula to make it pliable, but I knew that would be necessary. The only downside of this recipe was the treatment of the tomatoes - it took quite a bit longer than expected. I had followed some other reviewers' advice and cut a small sliver off of the bottom so they would sit upright more easily. But then I ended up plating them on frilly greens, so that was a wasted step. Cleaning them out still took some time. BUT, for a no-cook recipe, it got great reviews, is very pretty, and I will definitely make it again (but will edit my tomato trimming :)
Jun 2, 2016
These were good. I shortcutted and bought Real Bacon bits (said 50% reduced fat on the bag). I didn't get as many tomatoes out of the recipe, mine were gigantic though they were marked cherry. Swapped mayo out and used sour cream.
Oct 18, 2015
Big hit at recent open house - especially with gluten-free crowd! Big bacon flavour