June 4, 2009

~Stuffed Tomatoes

8 Roma Tomatoes (I used Cherry Tomatoes)
1/2 Cup Light Mayo
1/4 Cup Parmesan Cheese
1T Garlic
8 Strips of Bacon (cook until crispy)
2 Celery Stocks (cut into bite size pieces)
1 Sliced Green Onion
4T Sunflower seeds - Optional
**I added cilantro : )
In small bowl combine Mayo, Cheese, Garlic, Crumbled Bacon Strips, Celery, Green Onion and Seeds. Salt and Pepper to taste. Refrigerate overnight.
Prepare tomatoes day of: Otherwise they dry out : )
Slice tops off of tomatoes. Scoop out guts and place on papertowel upsidedown to drain. When ready, fill with Mayo mixture. Top w/Cilantro leaf and more cheese!
**If you make a small slice on the bottom of tomato, they will stand up better.
I recommend using the Roma Tomatoes!

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