These stuffed tomatoes feature all the flavors and the texture of classic clams casino: bacon, garlic, breadcrumbs and parsley. To prevent them from disintegrating in the oven, use just-ripe, but not overripe, tomatoes. Serve with a simple green salad, as well as rice, pasta, polenta or bread, to make a complete meal; or as a side dish with any simple main course, such as poached salmon or roast chicken.
Storage: Refrigerate for up to 3 days; gently reheat in a 300-degree oven until warmed through.
Ingredients
Servings: 3–6 (makes 6 stuffed tomatoes)
Directions
Active:
35 mins|
Total: 1 hour
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Step 1
Position a rack in the middle of the oven and preheat to 425 degrees.
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Step 2
Using a serrated knife, cut a thin slice off the top and bottom of each tomato. Using a spoon, scoop out the centers of each one. (Discard the stem, and reserve the pulp and juice.) When scooping, don’t hollow out the entire thing. Keep each tomato intact: You’re basically looking to create tomato cups. Finely chop the tomato pulp and any usable parts from the tops and bottoms, and reserve for the stuffing.
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Step 3
In a medium (10-inch) skillet over medium heat, combine the olive oil and bacon and cook, stirring occasionally, until the bacon is browned and crisp around the edges, 7 to 8 minutes. Add the garlic and cook just until fragrant, about 30 seconds. Turn off the heat and stir in the reserved chopped tomato trimmings, panko and parsley. Season the mixture to taste with salt.
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Step 4
Lightly grease the bottom of a 9-inch pie dish or quarter sheet pan with oil. Arrange the tomatoes in the dish, hollowed side up, evenly spacing them apart. Season the interior of each tomato with a large pinch of salt, then evenly divide the panko mixture among the tomatoes. (If you have more mixture than can fit in the tomatoes, save it to sprinkle on pasta or your morning eggs.) Roast for about 25 minutes, or until the tomatoes become lightly brown and soften but still retain their shape. Serve hot or warm.
Substitutions
To make these gluten-free >> use gluten-free breadcrumbs.
To make these vegetarian/vegan >> leave out the bacon and add a teaspoon of smoked Spanish paprika to the panko mixture for smokiness.
Parsley >> basil or chives.
To make these spicy >> add a teaspoon of crushed red pepper flakes to the panko mixture.
