- 24 to 30 cherry tomatoes
- 1 (16-oz.) pkg. bacon, crisply cooked and crumbled
- 2 tablespoons fresh parsley, chopped
- 1/2 cup green onions, finely chopped
- 3 tablespoons grated Parmesan cheese
- 1/2 cup mayonnaise
How to Make It
Cut a thin slice off the top of each tomato and, if desired, cut a thin slice from bottom of each tomato (so tomato will stand upright); scoop out and discard tomato pulp. Place tomatoes upside-down on a paper towel to drain 10 minutes.
Mix bacon and remaining 4 ingredients in a small bowl; stuff tomatoes. Serve immediately or chill up to 2 hours.