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Cut a thin piece off the top of each tomato. Gently scoop and discard the pulp. Place the tomatoes upside down on a paper towel to drain while you prepare the filling. Editor’s Tip: A small measuring spoon, serrated grapefruit spoon or melon baller can help you scoop out the pulp without damaging the exterior of the tomatoes.
In a small bowl, combine the crumbled bacon, mayonnaise, green onions, grated Parmesan, and parsley. Editor’s Tip: Combine the ingredients in a food processor for a smoother, more evenly blended filling. Just stick to a few quick pulses to maintain some texture.
Carefully spoon the filling into the hollowed-out tomatoes. Arrange the BLT stuffed cherry tomatoes on a plate or tray, then refrigerate them for several hours to let the flavors meld.