Bacon Stuffed Cherry Tomatoes

24 cherry tomatoes
6 bacon slices, cooked, drained and crumbled
1/4 cup finely chopped green onion [or scallions]
1/4 cup finely chopped celery [optional]
1/2 cup paleo mayonnaise
Fresh parsley for garnish

Place tomatoes, stem-side down, on cutting board. Cut thin slice from top of each tomato. Using small spoon, scoop out tomato pulp; discard. Invert tomatoes on paper towels; drain thoroughly. In small bowl, combine bacon, onion, celery and mayonnaise; spoon into tomatoes. Cover and chill about 2 hours. Garnish with parsley, if desired.

From: Family Cookbook Project: Launa Thompson