Recipe Collection |  Share a Recipe 

Submitted by: Anna McMaster from Portland, OR
Originally shared on the web 04/04/2013

24 to 30 cherry tomatoes
16-oz. pkg. bacon, crisply cooked and crumbled
2 T. fresh parsley, chopped
1/2 c. green onions, finely chopped
3 T. grated Parmesan cheese
1/2 c. mayonnaise

Cut a thin slice off the top of each tomato. If desired, cut a thin slice from bottom of each tomato so they'll stand upright. Scoop out and discard tomato pulp; place tomatoes upside-down on a paper towel to drain for 10 minutes. Mix bacon and remaining ingredients in a small bowl; stuff tomatoes. Serve immediately, or chill up to 2 hours. Makes 2 to 2-1/2 dozen.