1.  Preheat oven to 375 degrees. Remove the tops of the tomatoes and set aside. Using a small spoon, empty the contents of the tomatoes, discarding the hard core, into a fine mesh strainer set over a bowl. Once all of the tomatoes have been emptied, sprinkle a pinch of salt around the interior of each tomato. Place them upside down on a plate and allow additional juice to drain out of the tomato.

2.  Strain the tomato pulp into the bowl and discard the seeds.

3.  Prepare the rice per the manufacturer's instructions. Cook the rice for half the cooking time stated on the instructions. When the rice has cooked half way, empty the rice into a strainer and discard the remaining water and briefly set aside.

 

 

 

4.  In a skillet over medium heat, add 1 tablespoon of olive oil, the onion, garlic and bacon. sauté the ingredients until the onion is translucent and the bacon has crisped. Add the strained tomato pulp, basil and parsley to the pan and mix well. Continue cooking the mixture for 2 -3 more minutes then remove the pan from the heat, add the rice to the pan and mix thoroughly.

5.  Add the grated fontina to the mixture and stir well. Salt the mixture to your taste.

6.  Line a baking dish with parchment paper and place the tomatoes into the dish.

7.  Stuff each of the tomatoes with a generous spoonful or two of the rice mixture until it begins to overflow from the tomato and then re-place the tops on each of the tomatoes.

8.  Cover the baking dish and place on the center rack of the oven. Bake for 30 minutes.

9.  After 30 minutes have passed, uncover the dish and continue baking the tomatoes for another 15 to 20 minutes.

10.  Remove the dish from the oven and allow the tomatoes to cool for 5 minutes prior to serving.