"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali
16 to 20 cherry tomatoes 1 lb. bacon, cooked and crumbled ½ c. mayonnaise 1/3 c. chopped green onions 2 tbsp. grated parmesan cheese 2 tbsp. snipped fresh parsley
Cut a thin slice off of each tomato top. Scoop out and discard pulp. Invert the tomatoes on a paper towel to drain. In a small bowl, combine the remaining ingredients, mix well. Spoon into tomatoes. Refrigerate for several hours before serving.
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