Liz's Kitchen: Patio Tomatoes recipe

Patio Tomatoes
Photo credit Liz Mantel

The story behind this recipe is that we decided to have a few tomato plants one summer to make pasta sauce, but didn’t realize how many tomatoes you actually need to make a sauce... it's a lot. So here we are with a handful of tomatoes and nothing to make. So I was sitting there trying to figure out what I could do with these tomatoes. I'm not a fan of fresh tomatoes and I knew these would be best roasted so I decided to combine some other things I love, cream cheese and bacon. I did some research on the perfect tempt and cooking time and that was the creation of patio tomatoes. They are a fan fave among friends and great for appetizers or even a side dish!

Photo credit Liz Mantel

4 Roma Tomatoes
8 tbsp Chive & Onion Cream Cheese
8 pieces Bacon
1 tbsp Olive Oil
Salt and Pepper To taste

Pre-heat your oven to 375 and set out cream cheese to warm up a little.

Take your tomatoes and slice them in half lengthwise. Scoop out the insides and set them aside.

Brush the inside lightly with olive oil and salt and pepper. Then fill the inside of the tomatoes with your cream cheese. I use two teaspoons to help shape the cream cheese before I set it. Don’t overfill the tomatoes.

Take the bacon and tightly wrap it around the tomato. Use a toothpick to secure the bacon. Lightly brush the bacon with olive oil.

Bake in the oven for 45 minutes or until bacon is done. Let cool, remove toothpicks and serve!

Notes: Get creative with your filling! When I first started making these I only used plain cream cheese. You can add whatever flavors you want to plain cream cheese to spice it up! The Chive & Onion is just a quick way to add tons of flavor, but don’t be afraid to try new things!

BACON– I LOVE thick bacon, but for this recipe, you want regular bacon. If your bacon is too thick it might be hard to wrap and secure it to the tomato.

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