Cornbread-Stuffed Tomatoes

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.

• Ready In: 50 mins
• Yields: 6 Tomatoes

Ingredients

• 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

1. Preheat oven to 350ºF.
2. Sauté bacon in a sauté pan over medium heat until crisp, 8-10 minutes.
3. Drain on paper towel-lined plates; pour off all but 2 T drippings.
4. Prepare tomatoes while bacon is sauteing, cutting off and reserving the tops.
5. Scoop out the pulp with a melon baller or grapefruit spoon, leaving a 1/2-inch thick wall of flesh inside tomato.
6. Transfer the pulp to a colander, and invert the tomatoes on a plate to drain while making the filling.
7. Heat the 2 T drippings in the same pan over medium heat.
8. Add the onion and garlic and sweat 3-4 minutes, or until tender.
9. Stir in the corn, cook 3-5 minutes, then add spinach; sauté until it wilts, it wilts quickly and will fit in sauté pan.
10. Off heat, toss the corn-spinach mixture with the cornbread, tomato pulp, 1/2 cup Parmesan, basil, reserved bacon, salt and pepper.
11. 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.
12. Sprinkle the tomatoes with remaining Parmesan and replace tomato tops.
13. Bake 15-20 minutes or until heated through and tomatoes are tender.