16 to 20 large cherry tomatoes or small cluster tomatoes
1 pound bacon, cooked and crumbled
1/2 cup mayonnaise or salad dressing
1/3 cup chopped green onions
3 TBS grated parmesan cheese
2 TBS snipped fresh parsley
1. Cut a thin slice off of each tomato top. Scoop out and discard pulp. Invert the tomatoes on a paper towel to drain.
2. In a small bowl, combine the remaining ingredients; mix well. Spoon into tomatoes.
3. Refrigerate for several hours to allow flavors to blend.