28 Cherry Tomatoes
7 strips Bacon, cooked and crumbled
1/2 cup Mayo (I only use Hellman's)
1/3 cup Green Onions, chopped
3 tablespoons Celery, finely chopped
2 tablespoons Fresh Parsley, minced
Cut off a thin slice from the top of each tomato. Scoop out and discard the seeds, turn tomatoes over onto a paper towel to drain. In a small bowl mix together bacon, mayo, onions, celery and parsley. Spoon into the tomatoes, cover and refrigerate for at least 2 hours.
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