Tomatoes Provencale

This is a really good recipe for a cook out. And a good way to use the tomatoes if you have to many to use at one time.

4 bacon stripes, crumbled

4 cloves garlic, minced

i large sweet onion, thinly sliced

1/2 lb. fresh mushrooms sliced

1 Tbs. all-purpose flour

1/2 teaspoon seasoned salt 5 large very ripe tomatoes

6 tablespoon fresh grated Parmesan cheese, divided
1 TBS. pure butter

In a skillet, cook bacon until crisp. Drain on paper towel: reserve drippings. Sauté garlic, onion and mushrooms in drippings until tender. Stir in bacon, flour and seasoned salt. Cut tomatoes into half inch slices; place half in a lightly greased 8 inch square baking dish. Spoon half of the bacon mixture over tomatoes. Sprinkle with 3 Tbs. cheese, repeat layers. Dot with butter. Bake at 350* for 25 to 30 minutes.