A Conscious Feast by Nicole Aloni

photo Manny Rodriguez

You may not have tomatoes yet, but you will.  This week I’m going to start posting recipes for the foods we most commonly plant in our own little gardens, from window sills to dedicated plots.

This tomato preperation is a great side dish with roasted chicken, baked fish, or a steak.  I particularly like the color and visual interest they add to a buffet table. And they taste just as good at room temperature as when they’re hot from the oven—ideal for those lingering company meals in the garden.

The tomatoes can be stuffed several hours ahead of time and refrigerated then baked to serve.

Note: The bacon adds wonderful flavor, but for those who prefer, it can be omitted without problem.

EASE OF PREPARATION: A snap

Makes 5 to 8 servings

• 4 ripe, medium tomatoes
• 1/4 cup olive oil
• 1/3 cup diced onion
• 2 teaspoons minced garlic
• 1/2 cups diced morel or porcini mushrooms, plus 10 slices
• 1/4 teaspoons kosher salt and freshly ground pepper
• 3 tablespoons chopped fresh basil, thyme, or tarragon
• 1/3 cup freshly grated Parmesan cheese, plus 1/4 cup for topping
• 2 slices smoked organic bacon (cooked, drained, and crumbled)
• 6 tablespoons Panko or  breadcrumbs

Preheat the oven to 350° F.

1. Wash and dry the tomatoes. Cut each tomato in half through the middle and remove the seeds. Lightly salt the tomatoes and drain upside down on a towel while preparing the stuffing.
2. Heat 2 tablespoons of olive oil over medium heat in a sauté pan. Add the onions and garlic, and sauté 2 to 3 minutes. Add the diced mushrooms, salt, and black pepper, and sauté until the mushrooms are soft and golden (about 6 minutes). Remove the mixture from the heat and let cool.
3. Combine the mushroom mixture with the basil, 1/3 cup Parmesan cheese, bacon, and breadcrumbs. Season to taste with salt and black pepper.
4. Divide the stuffing between the tomato halves. Top each with a mushroom slice and some of the remaining Parmesan cheese.
5. Place the tomatoes in a 9 by 13-inch baking pan. Spoon the remaining olive oil over the tops of the tomatoes. Bake for 25 to 30 minutes or until the filling is crisp and golden. Serve hot.