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4 ripe, medium tomatoes
1/4 cup olive oil
1/3 cup onion, diced
2 tsp. garlic, minced
1/2 cup diced mushrooms, plus 10 slices
1/4 tsp. salt and freshly ground pepper
3 tbsp. fresh basil, thyme or tarragon, chopped
1/3 cup freshly grated Parmesan cheese, plus 1/4 cup for topping
2 slices bacon, cooked, drained and crumbled
6 tbsp. breadcrumbs, dry or fresh
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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. This is a great side with roasted chicken, baked fish or a
steak.
Directions:
1. Preheat oven to 350°F.
2. 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.
3. 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.
4. Combine the mushroom mixture with the basil, 1/3 cup Parmesan
cheese, bacon and breadcrumbs. Taste for, salt and pepper.
5. 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.
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