Cornbread-Stuffed Tomatoes - cooking recipe

Ingredients

5 slices thick sliced bacon, diced
6 large tomatoes
1/2 cup onion, diced
1 teaspoon garlic, minced
1 cup fresh corn kernels
6 ounces Baby Spinach
2 cups purchased cornbread, cubed
1 cup chopped tomato, pulp (reserved from tomatoes)
3/4 cup parmesan cheese, divided
1/4 cup thinly sliced fresh basil, leaved
reserved bacon
salt & freshly ground black pepper

Preparation

Preheat oven to 350\u00b0F.
Saute bacon in a saute pan over medium heat until crisp, 8-10 minutes.
Drain on paper towel-lined plates; pour off all but 2 T drippings.
Prepare tomatoes while bacon is sauteing, cutting off and reserving the tops.
Scoop out the pulp with a melon baller or grapefruit spoon, leaving a 1/2-inch thick wall of flesh inside tomato.
Transfer the pulp to a colander, and invert the tomatoes on a plate to drain while making the filling.
Heat the 2 T drippings in the same pan over medium heat.
Add the onion and garlic and sweat 3-4 minutes, or until tender.
Stir in the corn, cook 3-5 minutes, then add spinach; saute until it wilts, it wilts quickly and will fit in saute pan.
Off heat, toss the corn-spinach mixture with the cornbread, tomato pulp, 1/2 cup Parmesan, basil, reserved bacon, salt and pepper.
Fill tomatoes with a generous 1/2 cup of stuffing mixture; don't pack it in or the tomatoes may split. (Amount will vary depending on their size) and arrange in a 7x11-inch baking dish.
Sprinkle the tomatoes with remaining Parmesan and replace tomato tops.
Bake 15-20 minutes or until heated through and tomatoes are tender.