Stuffed Tomatoes

Starting to run out of things to do with Tomatoes?  Try this delicious recipe!

Fry some bacon in a pan, remove and reserve. Drain most of the fat from the pan.

Saute some onion and pepper (hot pepper if you like) until soft.

Add some garlic right before deglazing the pan with a bit of good white wine.

Let the wine simmer out. Then kill the heat and let sit.

In a bowl, tear up the bacon, some fresh basil, some olive oil, and some balsamic vinegar (I had this amazing Lemon infused White Balsamic vinegar that my parents got for me from Maine - this stuff is amazing)

Use ripe, but firm tomatoes - not overripe.  Cut the top off the tomatoes, squeeze gently upside down over your sink, or whatever, to remove some of the seeds. Then remove the pulp from the tomato, reserving it. Leave a thick enouch wall. Salt the insides and rest upside down over a bowl with a rack, or whatever, to release some of the excess liquid - don't worry that's not where the flavor is:) Let them drain for about 10 minutes.

Meanwhile add the cooled onions and peppers to the bacon mixture.  Add some mozzarella, and the diced tomato pulp - drained.  Give it all a stir and then taste it. Add whatever you think it needs more of.  With that Lemon Basalmic vinegar, mine didn't need a thing - but you might want some salt, or acid like more vinegar or lemon juice.

Stuff the tomatoes to the top.  Mound some cracker crumbs on the top, and a couple little tiny dices of a slat of butter on the top.  Bake in a 400 degree oven for about 15-20 mins. They should just be starting to look a lightly browned on the top.  Sprinkle a bit of parmesan over the tops and bake another 5-10 mins.  Let sit at least 10 mins. to cool and set a bit.  Sprinkle parsley over the top before serving.

Enjoy those garden tomatoes everyone!