Stuffed Tomatoes

Stuffed Tomatoes
Preheat oven to 400F and lightly grease a baking sheet.
Slice of top quarter of 6 large meaty tomatoes. Scoop out insides being careful not to cut through skin. Save scrapings from 3 tomatoes in mixing bowl. Turn tomatoes upside down on paper towel to drain.

Stuffing:
1 lb. fresh spinach, washed and chopped
6 slices bacon, chopped into pieces
1 cup fresh mushrooms, sliced
3 green onions, chopped fine
3 tbsp. fine breadcrumbs
1/2 tsp. salt
fresh ground pepper to taste
6 tsp. butter

Cook bacon until crisp in small skillet. Remove from skillet and place on paper towels to drain. Pour excess fat from skillet, leaving enough to saute green onions and mushrooms until golden brown. Using slotted spoon, remove from pan and add to tomato pulp in mixing bowl.
Steam spinach until it is wilted. Drain and press out as much moisture as possible. Chop coarsely and add to tomato pulp mixture. Stir 2 tablespoons of breadcrumbs into mixture. Toss lightly with salt and pepper.
Pat dry the insides of the tomato shells. Spoon spinach mixture into each
tomato and sprinkle with remaining breadcrumbs. Top each with teaspoon of butter. Place tomatoes on baking sheet with tops. Bake for 25 minutes or until
tomatoes are cooked but still firm. Replace tomato tops before serving. For alternative stuffing, to the tomato pulp add

1 1/2 whole corn kernels
1/3 cup green onions, chopped fine
1/3 cup sweet green pepper, chopped fine
4 tbsp. fresh basil, chopped
1 Jalapeno pepper, seeded and chopped fine
2 tbsp. fresh coriander, chopped
1/2 cup sharp old cheese, crumbled
1/2 tsp. salt
fresh ground pepper to taste

Toss all ingredients together lightly until well mixed. Fill tomato shells. Sprinkle each tomato with yellow cornmeal and dot with butter. Bake as above.