BACON AND CHEESE STUFFED TOMATOES

Ingredients

• 50 - 60 cherry tomatoes
• 1/2 cup mayonnaise
• 1/3 cup crumbled cooked bacon
• 1/3 cup finely chopped green onions
• 1/4 cup freshly grated Parmesan cheese
• 2 tbsp finely chopped celery
• 2 tbsp finely chopped fresh parsley
• 1/8 tsp freshly ground pepper

Directions

1. Cut a thin slice off top of each tomato; discard slices. Using a small melon baller or small spoon, scoop pulp out of tomatoes, leaving a 1/8 inch thick shell; discard pulp. Invert tomato shells onto several layers of paper towels. Let stand for 20 – 30 minutes.
2. Meanwhile, to prepare filling, combine all remaining ingredients. Spoon filling into a pastry bag fitted with a large tip.
3. Pipe filling into tomato shells. Alternatively, filling may be spooned into tomato shells. Cover and refrigerate for up to 4 hours.