Summer Stuffed Tomatoes

6 slices bacon, diced
½ of a Vidalia onion, chopped
2 cloves minced garlic
2 ears fresh corn, cut off the cob
5 oz. fresh baby spinach
4 large tomatoes
1 large corn muffin, cubed
¼ cup chopped fresh basil
3/4 cup grated parmesan

In a large skillet sauté diced bacon until crispy. Remove from the pan, reserving the drippings. Sauté onion and garlic for 3-4 minutes. Add corn and sauté another 3-4 minutes. Add baby spinach and stir to wilt. Season well with salt and pepper.

Cut the tops off the 4 large tomatoes. Scoop out the pulp and drain the pulp in a colander. Invert the tomatoes onto a paper towel. Chop pulp from 3 tomatoes. Cube the large corn muffin (you need about 1 cup of cubes). Add to the corn mixture along with the chopped tomato pulp, bacon, basil and 2/3 cup parmesan (you could substitute feta for a stronger flavor). You could also sprinkle in some pignoli nuts for a little added crunch. Pack filling into tomatoes and place on a foil lined baking dish. Sprinkle with remaining parmesan and bake in a preheated 350° oven for 20 minutes.