• 2 pints cherry tomatoes
  • cups mayonnaise
  • ½ cup grated parmesan cheese
  • teaspoon garlic powder
  • 1-2 tablespoon minced basil leaves
  • 16 ounces bacon, crisply cooked, drained and crumbled


Cut off the top of each cherry tomato, and using a melon baller or sharp knife, carefully scoop out seeds and pulp. Place each tomato upside down on a paper towel to drain. Combine the rest of the ingredients in a small bowl. Stuff each tomato with the bacon mixture. Chill in the refrigerator for at least 2 hours to blend flavors. Snip sprigs of curly parsley and cover serving platter with them. Nestle the tomatoes in the greens.

Note: if you use roma tomatoes, they are bigger but easier to stuff.