- 48 whole cherry tomatoes
- 1 pound(s) bacon (cooked and crumbled)
- ¾ cup(s) mayonnaise
- 3 Green Onions (Chopped)
- 3 tablespoon(s) grated Parmesan cheese
- 2 tablespoon(s) fresh parsley (snipped)
Cut a thin slice off the top of each tomato. Scoop out and discard the pulp. Invert tomatoes on paper towels to drain. In a small bowl, combine all remaining ingredients and mix well. Spoon into tomatoes. Refrigerate until ready to serve.