Wayan recently wrote about the last of his tomato crop. Wondering what to do with the last of the tomatoes from the farmer’s market? Ready to make one last red, juicy hurrah? This recipe from All Recipes.com is fabulous. I added in some ricotta cheese like one of the commenters suggested, and it turned out deliciously! Read more for the recipe…

Recipe from Anita Rhodes, via AllRecipes.com

INGREDIENTS

6 slices bacon

6 medium tomatoes

1/2 cup chopped green bell pepper

1/4 cup grated Parmesan cheese

1/3 cup croutons

salt and pepper to taste

6 sprigs parsley

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C). Grease an 11×7 inch baking dish.

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. While bacon is cooking, wash tomatoes and slice off stem ends. Gently scoop out pulp, leaving a 1/2 inch wall. Finely chop pulp and place 1/3 cup of it in a medium bowl. You may discard remaining pulp.

Stir crumbled bacon, green pepper, cheese, croutons, and salt and pepper into tomato pulp. Spoon an equal amount of mixture into each hollowed out tomato. Place stuffed tomatoes into prepared baking dish.

Bake in preheated oven for 20 to 25 minutes, until heated through. Garnish with parsley sprigs.

After I made this, my roommate suggested adding in mozzerella cheese, and topping with it as well. We’ll try that next time. If you try it, let me know how it goes in the comments!

Photos Courtesy of Flickr user Needlessspaces.

Katie

Katie moved to DC in 2007, and has since embarked upon a love affair with the city. She’s an education reform advocate and communications professional during the day; at night and on the weekends, she’s an owner here at We Love DC. Katie has high goals to eat herself through the entire city, with only her running shoes to save her from herself. For up-to-the-minute news and reviews (among other musings), follow her on Twitter!