Garden tomatoes, Spanish sherry, crispy bacon and melty cheese - how could you go wrong? They are easy to do ahead and are best served just about room temperature - my kind of summer eating. It is worth seeking out the Spanish sherry and keeping it on hand, it really makes this dish special.
Serves 4
4 medium tomatoes, tops cut off and remove the seeds and pulp, being careful not to pierce the sides
2 slices cooked thick-cut bacon, roughly chopped
4 teaspoons Spanish sherry
4 ounces Monterey Jack cheese, shredded
1/4 cup mayonnaise
salt and pepper to taste
Pinch of dried red pepper flakes (optional)
Preheat the oven to 375 degrees
Line a sheet pan with parchment paper
Prepare the tomatoes and turn them upside down on a paper towel to drain some of the juices
Stir together the cheese, bacon, mayonnaise and the red pepper flakes if using
Place the tomatoes (and their tops) right side up on the lined sheet pan and put 1 teaspoon of sherry inside each tomato, salt and pepper to taste
Divide the cheese mixture evenly among the tomatoes
Bake for about 20-25 minutes or until the cheese is lightly browned and bubbly and the tomatoes are soft
Allow them to cool a bit before serving to firm up