Slice each Roma tomato in half lengthwise.

Use a small spoon to scoop out the seeds and center vein from each tomato half.

Pat the inside of the tomatoes dry with paper towels. This helps keep the filling creamy instead of watery.

In a small bowl, mix the mayonnaise, Parmesan cheese, and bacon bits until well combined.

Spoon about 1 tablespoon of the filling into each hollowed tomato half, or add enough to fill each tomato neatly.

Sprinkle with black pepper, if desired.

Garnish with a little finely chopped lettuce or fresh parsley for color.

Serve right away, or chill briefly before serving.