- 16
5/5
(1 Votes)
Ingredients
- 16-20 cherry tomatoes
- 1 lb. bacon (not quite, cooked and crumbled
- 1/2 c mayo
- 1/3 c chopped green onions
- 3 T grated Parmesan cheese
- 2 T snipped fresh parsley
Preparation
Step 1
Cut a thin slice of top of each tomato. Scoop out and discard pulp. Invert tomatoes on paper towel to drain. In small bowl, combine remaining ingredients. Spoon into tomatoes. Refrigerate for several hours.