Rose Stuffed Tomatoes

3 large firm ripe tomatoes
salt and fresh ground black pepper
1 cup panko or good home made bread crumbs
3/4 cup Rose Canadian Bacon cut into chunks (cut up slices can be used if stick type is not available)
2 green onions very thinly sliced (white & light green parts only)
1 tsp dried Herbes de Provence
3 Tblsp shredded parmesan cheese
2 Tblsp chopped parsley
Olive oil

Preheat oven to 400 degrees and set a rack in the middle level. Brush a shallow baking dish with olive oil. Core the tomatoes and slice in half crosswise. Gently squeeze and scoop out all the seeds with a finger. Arrange the tomato halves in the baking dish and season with salt and pepper.

In a medium bowl, stir together the bread crumbs, Rose Canadian Bacon, green onions, herbs, cheese and parsley. Add a couple tablespoons olive oil and mix well till bread crumbs are moistened. Stuff the tomato halves with the mixture mounding it up on top. Drizzle a little olive oil over each tomato and bake for about 20 minutes till top starts to brown and tomatoes are hot.

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