Roasted Tomatoes with Sherry and Bacon


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