However, if you don't have the patience to drain the tomatoes and "stuff" them, see the end of this recipe for a speedy alternative version with the same flavor.
24 cherry tomatoes
1 pound bacon, fried crisp
1 bunch scallion, thinly sliced
3/4 cup mayonnaise
1 teaspoon dried basil
1 teaspoon pepper, freshly ground
Cut off bottom of tomatoes (opposite stem end) one-third of the way down. Hollow out seeds (small end of a melon baller works well) and place upside down in a paper towel-lined plastic container to drain.
Fry bacon until crisp; drain well on paper towels. When cool, break into small pieces and refrigerate. These steps can be done a day ahead.
A few hours before serving, combine bacon, scallions, mayonnaise, basil and pepper. Fill the cherry tomatoes and refrigerate. Serve on a bed of parsley. Serves 12.
*Leftover filling? Serve on pumpernickle bread and slice crosswise for cute little tea sandwiches. I also made the filling and chopped up tomatoes and put in the filling and skipped the entire tomato draining process.