Slice each cherry tomato in half and use a teaspoon to scrape out all the seeds and juice into a fine mesh sieve placed over a bowl. Use a sharp, paring knife to remove the inner bits which will make stuffing easier. Add this to the sieve. This process takes a while, but it’s worth your effort in the end. Place the halved tomatoes hollow side down onto a large plate lined with kitchen paper. This will help drain off any excess moisture.

Heat the olive oil in a non-stick pan over medium-high heat.

Add the bacon lardons and cook for around 5-6 minutes until safely cooked through and partially crispy.

Pour off all the juice from the tomato inne bits, then place the sieve over the pan and use a pastry scraper to mash the pulp and off-cuts through the sieve into the pan. You will be surprised how much juice and flavor you can get from this! Leave the mixture in the pan to simmer and reduce completely until there is no more moisture in the pan. Discard the seeds remaining in the sieve.

Add the sliced white parts of the salad onion and the grated Parmesan to the pan and stir well to combine and melt.

Transfer the mixture to a bowl and allow to cool for about 10-15 minutes.

Once the bacon mixture has slightly cooled, add the mayonnaise and season generously with black pepper. Stir well to combine.

Place the halved cherry tomatoes, hollow side-up onto your serving platter.

Scoop (or pipe) tiny amounts of the mixture into each half. Garnish the whole platter with the sliced green ends of the salad onion.