Recipe: Baked Stuffed Tomatoes (using spinach, bacon and bread crumbs)

BAKED STUFFED TOMATOES

"A meal in a tomato - for luncheon or Sunday supper. We've put bacon, mushrooms, and spinach inside and baked it all together. Also lovely as a side vegetable with a herby omelet."

4 ripe tomatoes
6 fresh cultivated mushrooms, trimmed
4 slices thick bacon, cut into 1-inch pieces
2 shallots, peeled and minced
10 oz. fresh spinach, well rinsed and trimmed
2 Tbsp. plus 2 tsp. dried bread crumbs
1/2 teaspoon salt (or to taste)
Freshly ground black pepper (to taste)
4 teaspoons unsalted butter

Preheat the oven to 400 degrees F. Lightly oil a small baking sheet, and set it aside.

Slice off the top quarter of each tomato and set the tops aside. Using a melon baller, scoop out centers of 2 tomatoes, leaving a shell, and place the pulp in a medium-size mixing bowl. Scoop out and discard pulp of other 2 tomatoes (or save it for other use). Invert the tomato shells onto paper towels to drain.

Cut the mushrooms in half, the slice them 1/4-inch thick; set aside.

Cook the bacon in a skillet over low heat until crisp, about 10 minutes. Using a slotted spoon, transfer the bacon to paper towels to drain. Pour off all but 2 tablespoon of the fat in the skillet.

Add the shallots and mushrooms to the skillet, and cook over medium heat until golden, 10 minutes. Using a slotted spoon, add them to the tomato pulp in the bowl.

Shake the excess water from the spinach, add it to the skillet, and wilt over low heat, 4 to 5 minutes. Drain the spinach, pressing out as much moisture as possible. Chop it coarsely and add it to the bowl.

Stir 2 tablespoon of the bread crumbs, the salt, and the pepper into the spinach mixture. Toss well.

Using a paper towel, gently pat dry the inside of the tomato shells. Spoon the spinach mixture loosely into the shells, and sprinkle each one with 1/2 teaspoon of the remaining bread crumbs. Top each with 1 teaspoon butter.

Arrange the tomatoes on the prepared baking sheet and place the tops alongside, cut side down.

Bake until the crumbs are golden and the tomatoes are cooked through but still firm, 25 minutes. Place the "hats" on top before serving.

Makes 4 servings (1 tomato each)
Source: The New Basics Cookbook by Julee Rosso and Sheila Lukins