Recipe by Manami
Vine-ripe tomatoes deserve a lighter treatment of fillings. These are filled with vegetables and bacon, highlighting, not hiding, the tomatoes true flavor. Cuisine at Home, Issue 64.
- 5 slices thick sliced bacon, diced
- 6 large tomatoes
- 1⁄2 cup onion, diced
- 1 teaspoon garlic, minced
- 1 cup fresh corn kernels
- 6 ounces Baby Spinach
- 2 cups purchased cornbread, cubed
- 1 cup chopped tomato, pulp (reserved from tomatoes)
- 3⁄4 cup parmesan cheese, divided
- 1⁄4 cup thinly sliced fresh basil, leaved
- reserved bacon
- salt & freshly ground black pepper
Directions See How It's Made
- Preheat oven to 350ºF.
- Sauté bacon in a sauté pan over medium heat until crisp, 8-10 minutes.
- Drain on paper towel-lined plates; pour off all but 2 T drippings.
- Prepare tomatoes while bacon is sauteing, cutting off and reserving the tops.
- Scoop out the pulp with a melon baller or grapefruit spoon, leaving a 1/2-inch thick wall of flesh inside tomato.
- Transfer the pulp to a colander, and invert the tomatoes on a plate to drain while making the filling.
- Heat the 2 T drippings in the same pan over medium heat.
- Add the onion and garlic and sweat 3-4 minutes, or until tender.
- Stir in the corn, cook 3-5 minutes, then add spinach; sauté until it wilts, it wilts quickly and will fit in sauté pan.
- Off heat, toss the corn-spinach mixture with the cornbread, tomato pulp, 1/2 cup Parmesan, basil, reserved bacon, salt and pepper.
- Fill tomatoes with a generous 1/2 cup of stuffing mixture; don't pack it in or the tomatoes may split. (Amount will vary depending on their size) and arrange in a 7x11-inch baking dish.
- Sprinkle the tomatoes with remaining Parmesan and replace tomato tops.
- Bake 15-20 minutes or until heated through and tomatoes are tender.