- 48 whole cherry tomatoes
- 1 lb bacon (cooked and crumbled)
- 3/4 cup mayonnaise
- 3 chopped green onions
- 3 tablespoons freshly grated parmesan cheese
- 2 tablespoons chopped fresh parsley
Cut a thin slice off the top of each tomato.
Scoop out and discard the pulp (I use the handle end of a small teaspoon, or use a melon-baller).
Invert tomatoes on paper towels to drain.
In a small bowl, combine all remaining ingredients and mix well.
Spoon into tomatoes.
Refrigerate until ready to serve.0