Stuffed Tomato

2012-08-18
  • Yield : 4 servings
  • Prep Time : 5m
  • Cook Time : 10m
  • Ready In : 15m
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Ingredients

  • 2 large tomatoes, such as beefsteak (about 1 pound)
  • 1 1/2 teaspoons kosher salt
  • 3 slices bacon (about 3 ounces) - finely chopped
  • 1 shallot, thinly sliced
  • 1 (10-ounce) box frozen chopped spinach, defrosted and excess liquid squeezed out
  • Freshly ground black pepper
  • Freshly grated nutmeg
  • 1/2 cup grated Parmesan
  • 1/3 cup fine bread crumbs
  • 1/2 teaspoon hot sauce, optional

Method

Step 1

Position an oven rack in the upper part of the oven and preheat the broiler to high.

Step 2

Cut the tomatoes crosswise, and pop out the seeds. Season with some of the salt and place cut-side down on a paper towel to drain.

Step 3

Cook the bacon over medium heat in a large skillet until crispy, about 3 to 4 minutes. Transfer to the paper towel with the tomatoes. Cook the shallot until tender, about 3 minutes. Add the spinach, season with salt, pepper, and nutmeg, stir until heated through and somewhat dry, about 2 minutes. Transfer to a board to cool.

Step 4

Add the crisp bacon into a bowl and toss with the spinach, cheese, and bread crumbs.

Step 5

Place the tomato on a foil-lined baking pan, season with pepper and stuff each with some of the spinach stuffing. Broil until warm throughout and tops are brown, about 5 minutes. Serve.

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