**Updated 7/9/12:
Come share in the tomato love at the Tomato Love Recipe Exchange, hosted by Gimme Some Oven & Bake Your Day, sponsored this week by KitchenAid. Also visit Recipe for Change to learn more about how to support tomato farmers.
Fall and weekends mean…..Soccer Saturdays!!
Three of my nephews are playing soccer this season. Eight AM games aren’t ideal for a Saturday, but nothing that can’t be made better with a Pumpkin Spice Latte.
Too bad you don’t tailgate at soccer. I could have brought these tomatoes.
Sour Cream and Bacon Stuffed Tomatoes
Recipe from Buns In My Oven
Ingredients:
About 25 cherry tomatoes
4 slices cooked bacon, cooked
8 ounces light sour cream
1 tablespoon Parmesan cheese
2 teaspoons dried parsley flakes
green onions, to garnish
Kosher salt and black pepper, to taste
Instructions:
Wash your cherry tomatoes. Cut the tomatoes in half.
Scrape out the insides/seeds of the tomatoes. (I just used my fingers to scoop out the seed guts.) Sprinkle your tomatoes with Kosher salt.
Cook your slices of bacon and then crumble it into small pieces.
In a bowl, mix together the bacon crumbles, light sour cream, Parmesan cheese, and dried parsley flakes. Add your black pepper to taste.
Spoon your sour cream and bacon filling into each tomato. (I tried to pipe it, but none of my pastry tips were large enough to work with the bacon crumbles.) Dice up some green onions and sprinkle on top.
These sour cream and bacon stuffed tomatoes are a super easy appetizer! They’ll be a crowd pleaser too.
After making these, I was craving more bacon. I served some tomatoes up with a bacon, egg, and cheddar cheese sandwich.
Salty goodness! 
