2 lb. bacon, diced
1/2 c. finely chopped green onions
1/2 c. mayonnaise
24 cherry tomatoes

Dice bacon. Fry until crisp. Drain and cool and paper towels. In a medium bowl, mix bacon, green onions and mayonnaise. Remove stems from tomatoes. Place tomatoes stem side down on cutting board. Cut a thin slice off tops.

With a small spoon, scoop out pulp. Invert tomatoes with bacon mixture. Refrigerate several hours or overnight. Makes 24 appetizers or overnight. Makes 24 appetizers. They won't roll on the platter if you scoop out the bottoms and stand them stem-side down.