The tomatoes can be stuffed several hours ahead of time and refrigerated. Bake as directed to serve. The bacon adds wonderful flavor, but for those who prefer, it can be omitted without problem.
Ingredients
4 ripe, medium tomatoes
¼ C olive oil
⅓ C onion, diced
2 tsp garlic, minced
½ C diced mushrooms, plus 10 slices
¼ tsp salt and freshly ground pepper
3 Tbsp fresh basil, thyme, or tarragon, chopped
⅓ C freshly grated Parmesan cheese, plus ¼ C for topping
2 slices bacon, cooked, drained, and crumbled
6 Tbsp breadcrumbs, dry or fresh
Directions
Preheat oven to 350°F.
Wash and dry tomatoes. Cut in half through the middle and remove seeds. Lightly salt the tomatoes and drain upside down on paper towels while preparing stuffing.
Heat 2 tablespoons of olive oil over medium heat in a sauté pan. Add the onions and garlic and sauté 2-3 minutes. Add the diced mushrooms, salt and pepper and sauté until the mushrooms are soft and golden, about 6 minutes. Remove from heat and let cool.
Combine the mushroom mixture with the basil, ⅓ cup Parmesan cheese, bacon and breadcrumbs. Taste for salt and pepper.
Divide the stuffing between the tomato halves. Top each with a mushroom slice and some of the remaining Parmesan cheese.
Place tomatoes in a 9”x13” baking pan. Spoon remaining olive oil over the tops of the tomatoes. Bake 25-30 minutes or until filling is crisp and golden. Serve hot. Makes 5-8 servings.