A 1/4 teaspoon measuring spoon is just right for scooping out tiny tomatoes for stuffing.
24 to 30 cherry tomatoes
1 (16-oz.) pkg. bacon, crisply cooked and crumbled
2 tablespoons fresh parsley, chopped
1/2 cup green onions, finely chopped
3 tablespoons grated Parmesan cheese
1/2 cup mayonnaise
How to Make It
Cut a thin slice off the top of each tomato and, if desired, cut a thin slice from bottom of each tomato (so tomato will stand upright); scoop out and discard tomato pulp. Place tomatoes upside-down on a paper towel to drain 10 minutes.
Mix bacon and remaining 4 ingredients in a small bowl; stuff tomatoes. Serve immediately or chill up to 2 hours.