Blt Cherry Tomatoes Food

BLT-STUFFED TOMATOES

Steps:

• Cut tops off tomatoes; discard. Scoop out seeds. Drain tomatoes, cut sides down, on paper towels.
• Meanwhile, mix cream cheese and mayo in medium bowl until blended. Stir in bacon and lettuce.
• Spoon cream cheese mixture into tomatoes just before serving; top with crushed croutons.

BLT BITES

Steps:

• 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.

BABY BLT

Steps:

• Place bacon in a large, deep skillet. Cook over medium high heat for 6 to 8 minutes, or until evenly brown. Once cooled, crumble and set aside.
• In a bowl, stir together the mayonnaise, bacon, green onions, and parsley until well blended. Set aside.
• Cut a small slice from the top of each tomato. Using a melon baller or small spoon, scoop out the inside of each tomato and discard. Fill each tomato with the bacon mixture, and refrigerate for 1 hour. Serve chilled.

BLT BITES (STUFFED CHERRY TOMATOES)

Steps:

• Cut a thin slice off of each tomato top.
• Scoop out the insides and drain upside-down on a paper towel.
• In a small bowl combine all other ingredients.
• Spoon the mixture into the tomatoes.
• Chill and serve.
• Oh boy, are they good and pretty too!

BLT TOMATOES

Steps:

• Hollow out 4 tomatoes, . Season with salt and pepper and invert to drain. Cook 2 bacon slices with 1 garlic clove; chop, then toss with 1/2 cup chopped lettuce, 1/2 cup chopped stale bread cubes, 2 tablespoons mayonnaise and salt and pepper. Stuff into the tomatoes, then brush with the bacon drippings. Bake 20 to 30 minutes at 425 degrees F.

BLT CHERRY TOMATOES

Steps:

• Lightly slice tops from cherry tomatoes and scrape out and throw away pulp and seeds.
• Then slice just enough off the bottom of each tomato to form a flat base so the tomato will sit up.
• Place tomatoes upside down on paper towels and set aside to drain.
• In small bowl combine lettuce, bacon and just enough mayonnaise to hold stuffing together.
• Season with salt and pepper.
• Just before serving fill tomato shells with lettuce-and-bacon stuffing and arrange on platter.

SHERRY CHERRY TOMATOES

Steps:

• Preheat oven to 375 degrees F.
• Preheat a skillet over medium high heat.
• Add extra-virgin olive oil, garlic and onions.
• Saute them 2 to 3 minutes then add cherry tomatoes.
• Turn tomatoes to coat with oil.
• Add sherry vinegar or sherry, sugar, pepper flakes and salt.
• Toss to coat tomatoes and roast for 18 to 20 minutes.

BLT BITES

Steps:

• Cut slice off tops of tomatoes.
• Use a small (1/4 tsp) metal measuring spoon to scoop out pulp and discard.
• Invert tomatoes on paper towels to drain.
• Combine remaining ingredients.
• Spoon mixture into tomatoes.
• Refrigetate several hours.
• Watch them disappear.

CHERRY TOMATO BITES

Steps:

• Cut off the top 1/4 of each tomato and a very small slice off of the bottoms, if needed, to sit upright. Scoop out pulp using a baby spoon or grapefruit spoon. Place tomatoes cut-side down on paper towels to drain.
• Combine salad dressing, bacon bits, green onions, Parmesan cheese, and parsley in a bowl. Spoon evenly into tomatoes. Cover and chill in a refrigerator until ready to serve.