BACON & CHEESE STUFFED TOMATOES

By jarren

Ingredients

• 48 cherry tomatoes
• 1/2 cup (125 mL) mayonnaise
• 1/3 cup (75 mL) crumbled cooked bacon
• 1/3 cup (75 mL) finely chopped green onions
• 1/4 cup (50 mL) freshly grated Parmesan cheese
• 2 tbsp (25 mL) finely chopped celery
• 2 tbsp (25 mL) finely chopped fresh parsley
• 1/8 tsp (0.5 mL) freshly ground pepper

Details

Servings 48

Preparation

Step 1

Cut a thin slice off tops of tomatoes; discard slices. Using a small melon baller or small spoon, scoop pulp out of tomatoes, leaving a Vs inch (3 mm) thick shell; discard pulp. Invert tomatoes onto several layers of paper towels. Let stand for 20 - 30 minutes. Meanwhile, to prepare filling, combine remaining ingredients (mayonnaise through pepper). Spoon filling into tomatoes. Cover and refrigerate for up to 4 hours.