Bacon Filled Cherry Tomatoes

Bacon Filled Cherry Tomatoes

Bacon Filled Cherry Tomato

What can you say about bacon that hasn’t been said…… simply makes everything better!

It’s the Holiday Season…….so loopty lou, and loopty lie, and don’t forget about the pumpkin pie, it the holiday season………sorry……… too much Christmas music already…….sometime you just have to burst into song…..tee hee!

But, it is the Holiday Season is here and that means parties are here. Parties need food, finger food to be exact. Finger food with bacon………Bacon Filled Cherry Tomatoes. These little gems are a pop in your mouth taste treat. Like a mini BLT……… with out the L ……..and no bread……..but they are loaded with bacon!

I started making these years ago, and they were my go to appetizer for a looooong time. This is another recipe that was originally from one of those little cookbooks from the check out lane at the grocery store. If I would have in my wildest imagination thought I would write a food blog someday, I would have written down where I got the recipes from so I could give credit where credit is due.………oh wait, when I first started buying these little books, no one knew what a food blog was….LOL……..the times they do change.

Bacon Filled Cherry Tomatoes 3

 They are really quite simple to make, fry up and crumble bacon, add green onion, basil, some parmesan cheese, and Miracle Whip ………sorry but I do not like mayo, but if you do please use it in place of the Miracle Whip…….if you really want too……….mix all together and stuff into hollowed out cherry tomatoes. A melon baller makes this process a breeze.

I made these for Tim the first time last week. He does not care for just a tomato, so I wasn’t sure how he would like these…….enter bacon……he loved them……..enough said!

Not only are these Bacon Filled Cherry Tomatoes a treat for your taste buds, they are pretty, and red, with a little green and Christmasy……….hence…..the perfect party appetizer!

Bacon Filled Cherry Tomatoes Collage

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Bacon Filled Cherry Tomatoes 2

Bacon Filled Cherry Tomatoes

  • Author: Marty Boyd
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 24 1x
  • Category: Appetizer
  • Method: Combine
  • Cuisine: American


  • 1 pound applewood smoked bacon, cooked and crumbled
  • 1/4 cup finely chopped green onions
  • 2 tablespoons chopped basil
  • 2 tablespoons parmesan cheese, shredded
  • 1/2 cup miracle whip
  • 24 cherry tomatoes


  1. In a medium bowl, combine bacon, green onion, basil, parmesan cheese, and miracle whip.
  2. Slice a thin piece off the top of each tomato, enough to expose the inter flesh. Using a melon baller, or a small spoon, scoop out the inside of the tomatoes.
  3. Invert the hollowed tomatoes on paper towels to drain.
  4. Fill with bacon mixture and garnish with extra parmesan cheese or basil if desired.

Keywords: cherry tomato, bacon, green onion, appetizer, parmesan cheese

Tomato Cobbler

Tomato Cobbler

Tomato Cobbler

One of the great joys of a garden, is the wonderful produce you receive,and receive, and receive …………..We have a lot of tomatoes. Correction we have a lot of small tomatoes. Just a heads up, if you ever want to plant cherry tomatoes……..1 plant will do……….they are prolific little suckers.  But,they make a beautiful Tomato Cobbler.

I must admit, this year was not my finest garden. The weather was odd, too wet, too cool, then too dry. Not the best growing conditions. But, what it did produce was……..well, wonderful! There is nothing in the world better than a home grown tomatoes. No store bought can ever compare……ever!!

But what to do with them? One of my claim to fame dishes has alway been Bruschetta. I am always asked to bring it to gatherings. I think what really makes it good is the goat cheese that I serve with it. Now, I must give credit for the goat cheese to my friend Michelle. She introduced me to the combination years ago.THANK YOU Michelle!

So, back to the tomatoes………I also think that balsamic vinegar brings out the very best in tomatoes……’s part of my bruschetta recipe, but I wanted to make a dish that was warm…..kinda stewed tomato like……only better.

Tomato Cobbler………Scientifically speaking, a tomato is definitely a fruit. True fruits are developed from the ovary in the base of the flower, and contain the seeds of the plant. Today’s Science lesson…….lol.

So, why not make a cobbler. I do not hold to the sugar on sliced tomatoes as many do, I prefer salt. So, savory not sweet for a topping. Biscuit came to mind, but so did goat cheese…….goat cheese biscuits?? You bet!!!!

Tomato Cobbler 1

I replaced some of the butter with goat cheese……….OMG it was the perfect topping for the tomatoes, which were added to sautéed onions, and balsamic vinegar, with just a touch of flour to thicken. The biscuit are drop biscuits, so no messy rolling and cutting…….just plop them on top. A touch of parmesan on top during the last few minutes and you have Tomato Cobbler.

Tim is not a fan of the tomato per say but, he really enjoyed the cobbler. It was a nice complement to a grilled steak.

So, if you have an over abundance of tomatoes or are looking for a yummy tomato recipe……..Tomato Cobbler!!!!!!!

Tomato Cobbler Collage

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Tomato Cobbler

  • Author: Marty Boyd
  • Prep Time: 10 minutes
  • Cook Time: 1 hour 10 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 6 1x
  • Category: Side Dish
  • Method: Bake
  • Cuisine: American


  • 2 pints cherry tomatoes
2 teaspoons coconut oil
  • 1 onion, peeled and thinly sliced
  • 3/4 teaspoons salt, divided
  • 2 cloves garlic, minced
  • 1 tablespoon balsamic vinegar
2 tablespoons all-purpose flour
  • For the biscuits:
  • 1 1/2 cups all purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoons salt
  • 2 tablespoons (1 oz.) goat cheese
  • 1/2 cup buttermilk
  • 3 tablespoons unsalted butter
  • 1/4 cup grated Parmesan cheese
  • 1/2 teaspoon garlic pepper – divided


  1. Heat the oven to 375°F with a rack placed in the middle of the oven
  2. Pick the stems off of the cherry tomatoes and rinse them under running water. Larger tomatoes can be sliced in half, but I generally just leave the tomatoes whole.
  3. Warm the coconut oil in a 10-inch cast-iron or high-sided stainless steel skillet over medium-high heat. When warm, add the onions, 1/4 teaspoon garlic pepper and 1/2 teaspoon of salt. Sauté until the onions are very soft and tender, about 10 minutes, Stir the garlic into the onions and cook until fragrant, 30 to 60 seconds. Pour in the balsamic vinegar and cook until almost evaporated. Stir in the flour and cook until the flour is paste-like. Remove the pan from heat. Add the cherry tomatoes and 1 teaspoon of salt, carefully stirring and folding until the onions are evenly mixed with the tomatoes.
  4. To prepare the biscuits:
  5. In a bowl, whisk together the flour, baking soda, and salt.
  6. Using your fingertips cut the goat cheese and 3 tablespoons of cold butter into the flour mixture.
  7. Make a well in the center of the dry ingredients and gradually in the buttermilk. Slowly mix the dry into the buttermilk, stirring until just moistened (add more or less milk as needed).
  8. Drop the dough over the tomatoes, making 5 to 6 biscuits.
  9. Sprinkle the remaining 1/4 teaspoon garlic pepper over biscuits.
  10. Cook for 45 to 50 minutes, until the tomatoes are very bubbly and the tops of the biscuits are nicely browned. Sprinkle with parmesan cheese and bake for an additional 8-10 minutes.
  11. Remove from the oven and let the cobbler rest for about 15 minutes….then enjoy!


You can use any kind of tomato, just be sure to cut into bite size chunks.
You can prepare this in a skillet and transfer to a baking dish if you do not have a cast iron skillet.

Keywords: cherry tomatoes, cast iron skillet, onion, biscuits, bake, side dish, cobbler, goat cheese

Tomato Cobbler