Ingredients
- 24 -30 cherry tomatoes
- 1 lb bacon, cooked and crumbled
- 1⁄2 cup mayonnaise or 1⁄2 cup salad dressing
- 1⁄3 cup chopped green onion
- 3 tablespoons grated parmesan cheese or 3 tablespoons cheddar cheese
- 2 tablespoons snipped fresh parsley
Directions
- Cut slice off tops of tomatoes. Use a small (1/4 tsp) metal measuring spoon to scoop out pulp and discard.
- Invert tomatoes on paper towels to drain. Combine remaining ingredients.
- Spoon mixture into tomatoes. Refrigerate several hours. Watch them disappear.