16 to 20 cherry tomatoes
1 pound bacon, cooked and crumbled
1/2 cup mayonnaise or salad dressing
1/3 cup chopped green onions

With a small sharp knife, cut the top off each tomato. Scoop out the pulp with a small spoon, and place each tomato, cut side down, on paper towels to drain. Discard pulp. Combine all remaining ingredients in a bowl and mix well. Spoon into tomatoes. Refrigerate for several hours.