Homegrown Tomatoes Stuffed with Goat Cheese and Pancetta

Every Year I have a battle with the ground squirrel's over my tomatoes. Well actually my peaches, figs and tomatoes. They are ruthless and very smart, and really seem to appreciate my hard work, as they only pick the ripest most ready fruit. When I plan on harvesting on a Wednesday they go out there Tuesday night and feast. This year I decided to try and net my tomatoes, and even though they still managed to figure a way in, I was able to get my hands on some pretty beautiful tomatoes.

I was going to just do a simple roasted tomato with lemon thyme from my garden, but than thought to myself "what makes everything taste better?" The answer was simple, Cheese and Bacon. This is really a easy recipe, but so satisfying. You can take out the pancetta to make it vegetarian.

Homegrown Tomatoes Stuffed with Goat Cheese and Pancetta

4-6 medium size tomatoes

1 10 oz log of ripe goat cheese

Handful of Lemon Thyme or any other thyme

1 package pancetta* an italian bacon

1 shallot

Olive oil

Salt and Pepper

Slice off the tops of the tomatoes, and set the tops aside, scoop out the seeds and veins inside the tomato.

In a saute pan brown the shallot and pancetta in a little olive oil, set aside and cool.

Mix soft goat cheese and the pancetta mixture in a bowl and add about 2 tablespoons of thyme, I even added the thyme flowers.

Lay the remaining thyme in to a baking dish drizzle with olive oil.

Salt and pepper the inside of the tomatoes, and stuff with goat cheese mixture.

Place tops back on and place them on the nest of thyme. Drizzle with more olive oil

Bake at 375 for about 20 min.

Serve with crusty bread and a light salad for an wonderful lunch or dinner. Serve with poached eggs for a unique brunch.

Enjoy.