Recipe

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• 16-20 whole cherry tomatoes
• 1/2 cup mayonaise
• 1 lb sliced bacon cooked & chopped
• 1/3 cup green onions chopped
• 3 tbsp parmesan cheese grated
• 2 tbsp fresh parsley chopped

• 1 Cut a thin slice off of each tomato top.
• 2 Scoop out and discard the pulp inside the tomato.
• 3 Invert the tomatoes on a paper towel to drain.
• 4 In a small bowl, combine bacon, mayo, green onions, Parmesan cheese & parsley. Mix well.
• 5 Spoon into tomatoes.
• 6 Refrigerate for several hours.