Grease a flat ovenproof dish. Wash and dry the tomatoes. Pour into the mould. Grate cheese finely. Preheat the oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer).
Beat the eggs, pepper and approx. 1/2 teaspoon each of salt and sugar with the whisks of the mixer for approx. 5 minutes until frothy. Mix flour, starch and baking powder. Sieve onto the egg mixture and fold in. Fold in cheese.
Spread the dough evenly over the tomatoes. Bake in a hot oven for 25-30 minutes. If necessary, cover with aluminium foil about 10 minutes before the end of the baking time.
Meanwhile fry the bacon in 2 portions in a pan without fat on each side until crispy. Take out and let cool down. Wash parsley, shake dry and chop the leaves finely. Crumble the bacon finely and mix with the parsley.
Take the clafoutis out of the oven and sprinkle with some bacon-parsley mixture. Add the rest.