16 to 20 cherry tomatoes
1/2 lb. bacon, cooked and crumbled
1/2 cup mayonnaise
2 tablespoons finely chopped green onion
3 tablespoons grated Parmesan cheese
2 tablespoons fresh snipped parsley or chopped basil
dash of freshly ground black pepper
Cut a thin slice off each tomato top. Scoop out and discard pulp and seeds. Invert the tomatoes on paper towels or clean kitchen towel to drain. In a small bowl, combine all but 2 tablespoons of the bacon and remaining ingredients; mix well. Spoon mixture into tomatoes. Sprinkle tops of tomatoes with bacon and serve right away.