Baked Stuffed Tomatoes

Ingredients

• 4 ripe tomatoes
• 6 fresh mushrooms, trimmed
• 4 slices thick bacon, cut into 1-inch pieces
• 2 shallots, peeled and minced
• 10 ounces fresh spinach, well rinsed and trimmed
• 2 T. plus 2 t. dried bread crumbs
• 1/2 t. salt
• freshly ground black pepper, to taste
• 4 t. unsalted butter

Directions

1. Preheat oven to 400:. Lightly oil a small baking sheet.

2. Slice off top quarter of each tomato. Scoop out the centers of 2 of the tomatoes and put in bowl. Scoop out the other two and discard the pulp. Invert the shells onto paper towels to drain.

3. Cut the mushrooms in half, and slice them.

4. Cook the bacon over low heat until crisp. Pour off all but 2 T. fat. Drain bacon on paper towell.

5. Add shallot and mushrooms to the skillet and cook over med.heat until golden. Add them to the bowl of saved tomato pulp.

6. Shake excess water from spinach and add to the skillet. Cook 4 to 5 min. Drain, pressing out as much moisture as possible. Chop it coarsely and add it to the bowl.

7. Stir 2 T. cread crumbs, salt,and pepper into spinach mixture. Toss well.

8. Using a peper 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 t. of the remaining bread crumbs. Top each with 1 t. butter.

9. Arrange the tomatoes on the 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.

Submitted 6/13/05.
Source: The New Basics
Submitted By: Jan
kenenjan@santacruz.k12.ca.us
Baked Stuffed Tomatoes