24 -30 cherry tomatoes
1 lb bacon, cooked and crumbled
1⁄2 cup mayonnaise or 1/2 cup salad dressing
1⁄3 cup chopped green onion
3 tablespoons grated parmesan cheese or 3 tablespoons cheddar cheese
2 tablespoons snipped fresh parsley
Cut slice off tops of tomatoes.
Use a small (1/4 tsp) metal measuring spoon to scoop out pulp and discard. Invert tomatoes on paper towels to drain.
Combine remaining ingredients. Spoon mixture into tomatoes.
Refrigerate several hours.