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  • 16 to 20 cherry tomatoes
  • 1 pound sliced bacon, cooked and crumbled
  • 1/2 cup mayonnaise
  • 1/3 cup chopped green onions
  • 3 tablespoons grated Parmesan cheese
  • 2 tablespoons snipped fresh parsley


  1. Cut a thin slice off of each tomato top.
  2. Scoop out and discard pulp.
  3. Invert the tomatoes on a paper towel to drain.
  4. In a small bowl, combine the remaining ingredients.
  5. Spoon into tomatoes.
  6. Refrigerate for several hours.

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