Bacon and Parmisan Stuffed Tomato


Servings: 6
Yield: 4 tomatoes

4 whole tomatoes, medium sized, scooped out
8 slices bacon
1 cup parmesan cheese, grated
1 cup bread crumbs
2 teaspoons basil, fresh chop
1 teaspoon oregano, fresh chop
2 whole garlic clove, minced
3 tablespoons balsamic glaze
2 cups spinach, fresh babay


-cook bacon in sautee pan until almost done

-add garlic, and herbs and cook a few more minutes

-remove from heat and add bread crumbs and cheese

-season with salt and pepper, set aside to cool

-remove core of tomatoesand scoop out the seeds with a spoon

-stuff tomatoes with filling

-place on cookie sheet and bake at 375 degrees for about ten minutes or until you see the skin begin to loosen

-place a bed of spinach on the plate, place the tomato on top, top tomato with parmesan cheese and balsamic glaze