Liz’s Kitchen: Patio Tomatoes Recipe
The name "Patio Tomatoes" comes from when we tried to grow Roma tomatoes on the patio so we could make sauce. However, when the recipe called for like 2 lbs of tomatoes and we have like 5 we knew it wasn't meant to be. I started thinking about what I could do with these and I started googling. This recipe is a combination of several different ideas I found on the internet. They're so easy and involve cream cheese and bacon...how bad can it be? Another reason for their name is because they are perfect to have on a patio with a glass of wine or as a side to a steak or burger. These are so delicious.
Salt and Pepper
Pre-heat your oven to 375 degrees. Then take your Roma tomatoes and cute them length wise and scoop out the inside of the tomatoes. Next take a brush and brush olive oil lightly on the inside of each tomato and salt a pepper too.
Next take a spoon (I use two) and fill the tomatoes with cream cheese. You can put as much or as little as you would like. You don't want them over flowing but a good amount is nice.
Now wrap each half tomato in a slice of bacon. Make sure most of the tomato is covered. Use a toothpick to keep the bacon in place. I don't really use toothpicks anymore because my bacon seems to stay put, but the extra help is nice.
Once you have all of them wrapped. Lightly brush more olive oil on the top of the bacon and sprinkle salt and pepper on top. Put the in the oven for 45 minutes and get ready for some goodness.
Take them out of the oven and serve. Be careful with the toothpick because they may be strong enough to hold the bacon but not the entire tomato. Also, make sure you remove them before you eat them. ENJOY! Don't be afraid to have fun with the cream cheese...you could incorporate herbs and spices to elevate the flavor of the cream cheese.