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6 medium-large firm, ripe tomatoes
Filling (Option 1)
1 1/2 cups canned, water-packed artichoke hearts, chopped
3/4 cup mayonnaise
3/4 cup chopped scallions, white and green parts
salt and pepper to taste
1/4 cup grated Parmesan cheese, optional
3 slices kosher beef bacon, cooked crisp and crumbled for topping
Filling (Option 2)
1 box stuffing mix, prepared according to directions
fresh chopped or dried herbs of choice; sage, thyme or rosemary
Topping: shredded cheddar cheese, optional

In medium mixing bowl, stir together filling ingredients. Cover and refrigerate until ready to use. Cut a very small slice off bottoms of tomatoes so they sit evenly. Cut tops off tomatoes and scoop out insides, making sure not to cut through sides or bottom. Save, drain and chop the tomato bits to add, if desired. Turn the tomato cups upside down and place on paper towels to drain for at least 30 minutes. Sprinkle insides with salt and pepper. Carefully stuff each tomato with filling. Top with beef bacon or cheese, if desired. Serve cold, at room temperature or heated until warm. Serves 6.

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