Adding a little something to the side of the plate can be what really makes the meal special. Stuffed Roma Tomatoes takes the best of the small tomatoes and turns them into a delicious side-dish that can really set-off a Fall meal.
Stuffed Roma Tomatoes
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh basil
1/4 cup fine, dry breadcrumbs
3 bacon slices, cooked and
8 plum tomatoes, halved lengthwise
1/2 tsp. salt
1/2 tsp. ground black pepper
Combine Parmesan cheese, basil, breadcrumbs and bacon in a small bowl.
Sprinkle tomato halves with salt and pepper, and place on a lightly greased aluminum foil lined baking sheet. Spoon cheese mixture evenly over tomato halves.
Broil tomato halves 5 inches from heat 7 to 8 minutes or until topping is golden brown. Garnish with fresh basil sprigs if desired. Serve tomatoes immediately. Makes 8 servings.