I’ve had appetizers on the brain lately. These little BLT Stuffed Tomatoes aren’t helping much either. In fact, looking at these pictures makes me sad. I don’t have any left and now I want more!
These are the perfect little finger food, full of creamy sour cream, salty bacon, and a bit of parmesan cheese, all stuffed in a little cherry tomato and sprinkled with green onions. Could there be a tastier combination?
The next time you have a get together I beg you, I implore you, I command you to make these little guys. You won’t believe how quickly they fly off the plate.
These don’t take all that long to prepare and can be made a few hours in advance. You just slice a cherry tomato in half and then scoop out the insides. I use a paring knife and just cut all around the edges of the tomato and flip the insides out, but you can also use a small spoon to scrape the guts out. If you do use a paring knife, be careful! It’s easy to slip through the thin tomato skin and slice off a finger.
You then whip up your filling and either pipe it into the tomatoes or just use a small spoon and scoop it into the empty tomatoes. I prefer to use a spoon myself, but do what works best for you.
These aren’t all that bad for you either if you use light sour cream and turkey bacon. I’ve never used turkey bacon myself, but that doesn’t mean you can’t!
You can count on each person eating at least 3 or 4 of these little guys, so make plenty!
BLT Stuffed Tomatoes
- 8 ounces sour cream (light works great!)
- 4 slices bacon, cooked and crumbled
- 1 tbsp parmesan cheese (the powdery kind is fine)
- 2 tsp fresh parsley, chopped (you can substitute dried parsley)
- green onions, for garnish
- salt and pepper, to taste
- about 20 cherry tomatoes
Wash cherry tomatoes and slice them in half. Use a paring knife or spoon to scrape out the insides. Dab the inside of each tomato with a paper towel to dry it and then sprinkle with salt. Mix together the sour cream, bacon pieces, parmesan, parsley, and salt and pepper. Spoon or pipe the filling into each tomato and sprinkle the tops with chopped green onions (or more parsley, if you’re an onion hater).