1 1/2 lbs. bacon
1/2 c. finely chopped green onions
1/2 c. mayonnaise
24 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 tomatoes, stem side down, on cutting board. Cut a thin slice off tops. With a small spoon, scoop out pulp. Invert tomatoes on paper towels 30 minutes to drain. Fill tomatoes with bacon mixture. Refrigerate several hours or overnight. Makes 24.