- 16 to 20 cherry tomatoes
- 1 pound bacon, cooked and crumbled
- ½ cup mayonnaise or salad dressing
- 1/3 cup chopped green onions
- 3 tablespoons grated Parmesan cheese
- 2 tablespoons snipped fresh parsley
- Cut a thin slice off of each tomato top. Scoop out 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.