Roasted Stuffed Tomatoes

Roasted Stuffed Tomatoes with Bacon and Cheese 6 Roma tomatoes - cut in half 6 strips bacon - cooked crispy and crumbled 1/2 cup grated Monterey Jack cheese 4 oz. cream cheese - softened 1 large clove garlic - finely minced 1 tbsp. Parmesan cheese 1 tbsp. half and half or milk 1/2 tsp. dried dill 1/4 tsp. ground mustard freshly ground black pepper to taste For the topping: 3 tbsp. panko bread crumb (or use regular plain bread crumbs) 2 tbsp. shredded Monterey Jack 1 tbsp. fresh chopped parsley or dried 1 tbsp. Parmesan cheese 1 tsp. granulated garlic Cut your tomatoes in half lengthwise. Remove the seeds and some of the meat to make a small cavity. Lay the de-seeded tomatoes upside down on a piece of paper towel to drain. I used my tiny food processor to crumble the bacon. Add all of the filling ingredients to a bowl and mix well, using the back of the spoon to break down the cream cheese. In another bowl combine all of the topping ingredients. Fill the tomatoes with the cheese mixture then top with as much topping as you like. Baked in a 375° oven for about 15 minutes.