My aunt made a huge platter for the cookout and I could not stop eating them. Only 4 ingredients for the best savory snack ever.

My aunt first brought these southern 4-ingredient bacon stuffed cherry tomatoes to a Fourth of July cookout, and I still remember the big glass dish coming out of her kitchen, bubbling and sizzling. By the time the burgers were off the grill, half the platter was already gone. They’re the kind of snack you stand over and eat with your fingers, telling yourself, “just one more,” until the dish is mysteriously empty. This is the kind of simple, practical country cooking I grew up with in the rural Midwest—take good bacon, real cheese, fresh garden tomatoes, and just enough mayonnaise to hold it all together, and you’ve got a savory little bite that tastes like summer on the farm.

Serve these warm right out of the oven on a big glass casserole dish or platter, with toothpicks or a small spoon nearby so folks can help themselves. They’re perfect alongside grilled burgers, brats, or barbecue chicken, and they sit nicely next to a bowl of potato salad, baked beans, or coleslaw. For a lighter spread, pair them with fresh-cut veggies and crackers. They’re best eaten the day you make them, while the cheese is still melty and the bacon is crisp, and they make a wonderful nibble with iced tea, lemonade, or a cold beer on the porch.

Servings: 8–10 as an appetizer

1 pound cherry tomatoes, rinsed and dried

Preheat your oven to 400°F (200°C). Lightly grease a glass casserole dish large enough to hold the tomatoes in a single layer.

Cook the bacon in a skillet over medium heat until very crisp. Drain on paper towels, then crumble finely once cool enough to handle. Measure out 8 slices worth of crumbles for the recipe.

While the bacon cooks, prepare the cherry tomatoes. Using a small paring knife, slice a thin piece off the stem end of each tomato to create a flat opening. With the tip of the knife or a small spoon, gently scoop out the seeds and pulp, being careful not to pierce the sides or bottom. Turn the hollowed tomatoes upside down on a paper towel to drain while you mix the filling.

In a medium bowl, stir together the crumbled bacon, shredded sharp cheddar cheese, and mayonnaise until everything is well combined and evenly coated. The mixture should be thick and scoopable, not runny. If it seems too dry to hold together, add a teaspoon or two more mayonnaise.

Turn the drained cherry tomatoes upright and arrange them snugly in the prepared glass casserole dish, hollow side up.

Using a small spoon or clean fingers, firmly pack the bacon-cheese mixture into each tomato, mounding it slightly over the top. Press the filling down gently so it stays put as it bakes.

Place the casserole dish in the preheated oven and bake for 10–15 minutes, or until the tomato skins are just starting to blister, the cheese is melted and bubbling, and the tops are lightly golden with crisp bacon bits.

Carefully remove the dish from the oven and let the tomatoes sit for about 5 minutes. They’ll be very hot inside, and this short rest helps them set up a bit.

Serve the bacon stuffed cherry tomatoes warm right from the glass dish, or transfer them to a serving platter. They’re best enjoyed the same day, while the skins are blistered, the cheese is still melty, and the bacon is crisp.

For a little extra kick, you can stir a pinch of black pepper or a small dash of hot sauce into the bacon-cheese-mayo mixture without adding any new main ingredients; just use what you have on hand. If you prefer a smokier flavor, use thick-cut hickory-smoked bacon and extra-sharp cheddar. You can also play with the texture by shredding the cheese more finely so it melts smoother, or leaving it a little coarser for bigger cheesy pockets. If you’re cooking ahead for a gathering, you can hollow out the tomatoes and cook and crumble the bacon several hours in advance; store the bacon covered in the refrigerator and keep the tomatoes covered and chilled as well, then mix the filling and stuff them shortly before baking. For food safety, keep the mayonnaise and bacon mixture refrigerated until you’re ready to fill the tomatoes, and don’t let the stuffed tomatoes sit out at room temperature for more than 2 hours during a party. Use clean utensils or freshly washed hands when stuffing the tomatoes, and make sure the bacon is thoroughly cooked and cooled before mixing it into the filling. Leftovers should be cooled quickly, refrigerated in a covered container, and eaten within 2 days; rewarm gently in the oven so the bacon crisps back up a bit.