1 c. mayonnaise
3 lb. bacon
1 c. finely chopped green onions (scallions)
48 cherry tomatoes

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

Cut a thin slice off tops. With a small spoon or melon baller, scoop out pulp. Invert tomatoes on paper towels 30 minutes to drain. Fill tomatoes with bacon mixture. Refrigerate several hours or overnight.

Hint: Use scissors to cut bacon. Makes 48.