- 2 pints cherry/grape tomatoes
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1/2 pound bacon (cooked and crumbled)
- 2 tablespoons grated Romano cheese
- 1 tablespoon dried chopped chives (or 1/3 cup fresh chives)
Rinse and dry tomatoes. Cut the tops off of the tomatoes just enough so you can scoop out the inner part of the tomatoes. To scoop out the inside pulp, you can use a strawberry huller (recommended), or tiny spoon/fork. Place scooped-out tomatoes upside down on paper towels. While draining, mix the rest of the ingredients together. Place the mixture into a plastic bag and clip off the corner. Squeeze the mixture into the cherry tomatoes. Place the tomatoes onto a tray with plastic wrap surrounding the tomatoes to keep them upright. Chill the tomatoes for 2 hours. Enjoy! This is a family favorite at summer time BBQ or anytime. It’s an easy way to share a yummy appetizer!
Ate all of them. But didn’t look nice as yours because I started with scooped out tomatoes for filling. Glad to see video to notice you didn’t use scooped out tomatoes I made more without seedy tomatoes inside them. Excellent. Could use a sentence that says if you want to eat insides of tomato, do something else with them, not a part of filling.