Ingredients
28 cherry tomatoes7 bacon strips, cooked and crumbled1/2 cup fat-free mayonnaise1/3 cup chopped green onions3 tablespoons grated Parmesan cheese2 tablespoons finely chopped celery2 tablespoons minced fresh parsley
Preparation
Cut a thin slice from the bottoms of tomatoes to allow them to rest flat. Cut a thin slice off the top of each tomato. Scoop out and discard pulp; invert tomatoes onto paper towels to drain. In a small bowl, combine the bacon, mayonnaise, onions, cheese, celery and parsley. Spoon into tomatoes. Cover and refrigerate at least 2 hours.
