Stuffed Tomatoes

• 2 large tomatoes, such as beefsteak (about 1 pound)
  
• 1 1/2 teaspoons kosher salt
  
• 3 slices bacon (about 3 ounces) - finely chopped
  
• 1 shallot, thinly sliced
  
• 1 (10-ounce) box frozen chopped spinach, defrosted and excess liquid squeezed out
  
• Freshly ground black pepper
  
• Freshly grated nutmeg
  
• 1/2 cup grated Parmesan
  
• 1/3 cup fine bread crumbs
  
• 1/2 teaspoon hot sauce, optional

Cut the tomatoes crosswise, and pop out the seeds. Season with some of the salt and place cut-side down on a paper towel to drain.
Position an oven rack in the upper part of the oven and preheat the broiler to high. Cook the bacon over medium heat in a large skillet until crispy, about 3 to 4 minutes. Transfer to the paper towel with the tomatoes. Cook the shallot until tender, about 3 minutes. Add the spinach, season with salt, pepper, and nutmeg, stir until heated through and somewhat dry, about 2 minutes. Transfer to a board to cool.

Add the crisp bacon into a bowl and toss with the spinach, cheese, and bread crumbs.

Place the tomato on a foil-lined baking pan, season with pepper and stuff each with some of the spinach stuffing. Broil until warm throughout and tops are brown, about 5 minutes. Serve.