Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 16 \N | To 20 cherry tomatoes |
| 1 pounds | Bacon, cooked and crumbled |
| ½ cup | Mayonnaise or salad dressing |
| ⅓ cup | Chopped green onions |
| 3 tablespoons | Grated parmesan cheese |
| 2 tablespoons | Snipped fresh parsley |
Cut a thin slice off of each tomato top. Scoop out and discard pulp.
Invert the tomatoes on a paper towel to drain. In a small bowl, combining all remaining ingredients; mix well. Spoon into tomatoes.
Refrigerate for several hours.
Shared by: Suzze Tiernan