Difficulty: Easy - for beginners
16 to 20 cherry tomatoes
1 pound bacon, cooked and crumbled
1/2 cup mayonnaise
1/2 cup green onions, chopped
3 tablespoons Parmesan Cheese
2 tablespoons fresh parsley
Cut a thin slice off each tomato top. Scoop out and discard pulp. Invert the tomatoes on a paper towl to drain. In a small bowl, combine all remaining ingredients. Mix well. Spoon into tomatoes. Refrigerate for several hours.