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Stuffed Cherry Tomatoes
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from The Pampered Chef

Recipes from the Heart Cookbook


  • 24 cherry tomatoes, stemmed
  • 6 bacon slices, cooked, drained and crumbled
  • 1/2 cup (125 ml) finely chopped green onion
  • 1/2 cup (125 ml) mayonnaise
  • fresh parsley for garnish
  • Place tomatoes, stem-side down, on cutting board.
  • Cut thin slice from the top of each tomato.
  • Using a small spoon, scoop out tomato pulp;discard.
  • Invert tomatoes on paper towels; drain thoroughly.
  • In small bowl, combine bacon, onion and mayonnaise; spoon into tomatoes.
  • Cover and chill about 2 hours.
  • Garnish with parsley, if desired.
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