Cut tops off 30 of the cherry tomatoes; trim bottom of each tomato slightly

to level if necessary, being careful not to cut through to pulp.

With small spoon, hollow out tomatoes; place upside down on paper towel-lined plate. Cover loosely with plastic wrap; refrigerate to drain

for at least 1 hour or up to 24.

Finely chop remaining tomatoes; place in small bowl. Add sour cream, softened cream cheese, feta cheese, green onion, lemon juice and oregano;

mix until combined. (Filling can be covered and refrigerated for up to 24

hours).

Spoon filling into piping bag fitted with large star tip; pipe into hollowed-out tomatoes. Garnish with parsley.