Name: Baked Stuffed Tomatoes
Yield: 4 portions
Ingredients: 4 teaspoons unsalted butter; ½ teaspoon salt; Freshly ground black pepper, to taste; 2 tablespoons plus 2 teaspoons dried bread crumbs; 10 ounces fresh spinach, well rinsed and trimmed; 4 slices thick bacon, cut into 1-inch pieces; 6 fresh cultivated mushrooms, trimmed; 4 ripe tomatoes; 2 shallots, peeled and minced

Preparation info

4
portions

Difficulty
Complex

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

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 an herby omelet.

Ingredients

4 ripe tomatoes
6 fresh cultivated mushrooms, trimmed
4 slices thick bacon, cut int

Side dish

Method

Preheat the oven to 400°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 the centers of 2 of the tomatoes, leaving a shell, and place the pulp in a

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Ingredients

Method

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