16 to 20 cherry tomatoes
1 lb. bacon, cooked and crumbled
1/2 c. mayonnaise or salad dressing
1/3 c. green onions, chopped
3 tbsp. Parmesan cheese, grated
2 tbsp. fresh parsley, snipped or 2 tsp. dried parsley

Cut a thin slice off top of each tomato. Scoop out the pulp and discard. Invert tomatoes on a paper towel to drain. In a small bowl, combine the remaining ingredients. Mix well. Spoon into tomatoes. Refrigerate several hours.