- 1½ lb good meaty bacon
- ½ cup finely chopped green onion
- ½ cup mayonnaise
- 24 cherry tomatoes, stems removed
Dice bacon, fry until crisp, drain and cool on paper towels. Mix bacon, green onion, and mayo. Place tomatoes, stem-side down, on cutting board, cut thin slice off the tops, scoop out pulp, invert on paper towels 30 minutes to drain, then fill with bacon mixture, and refrigerate several hours or overnight.
from the 1994 "A Taste of Mount Vernon" Cookbook by Mormons from Alexandria, Virginia.
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