Tomatoes Provencale

Tomatoes Provencale
From Taste of Home

4 bacon strips, diced
1 garlic clove, minced
1 medium onion, thinly sliced
8 oz fresh mushrooms, sliced
1 tbsp flour
1/2 tsp salt
5 medium tomatoes
6 tbsp grated parmesan cheese, divided
1 tbsp butter

In a skillet, cook bacon until crisp. Drain on paper towels; reserve the drippings. Saute garlic, onion and mushrooms in drippings until tender. Stir in bacon, flour and salt. Cut tomatoes into 1/2 inch thick slices. Place half in a lightly greased 8x8 baking dish. Spoon half of the bacon mixture over the tomatoes. Sprinkle with 3 tbsp parmesan cheese. Repeat layers. Dot with butter. Bake at 350 for 25 minutes.

Serves 6