Friends, we may have a dilema.
There's just too many summer snacks that I need to tell you about.
I still have photos just chilling in iPhoto of the most delicious, seasonally appropriate things. Strawberry salsa. Jalapeño corn bread. Guacamole. The list goes on.

So, I mean, as the temperature climbs toward ninety degrees today, I guess it is pretty evident that we are still deep in the throes of summer. So perhaps I can take my time. But these beautiful tomatoes couldn't wait another moment. Make these as soon as possible. You will be so happy you did.

Now that heirloom tomatoes of the humongous and multi-colored variety are readily available at farmer's markets, I will probably make these again soon with a different filling. It has been a few weeks, actually, since I made these, and after pulling up this photo below, I am reminded just how simple (and absolutely scrumptious) these tomatoes really were.

I "grilled" these in a grill basket to keep them from toppling over and/or disintegrating on the grill. Wrapping in foil is also an option. The little zig-zag cut around the top, however, is a must if you want these to look fancy (and you do, it will take away from the fact that there are only about three "real" ingredients in this dish).

Plenty of substitions can occur here, obviously-- use what you enjoy and have on hand. I would have used breadcrumbs if my other half wasn't being such a pain in the ass strict wheat-avoider these days, but I found the cornmeal to do the job just fine. I also stumbled upon smoked mozzarella in the fancy grocery I happened to be in, and couldn't pass it up. Regular fresh mozz would be just fine, but the rich flavor from smoking it went incredibly well with the pancetta. I wish someone would make this for me, again, right now. Any takers?

What it's Made of:

• 2 (or 1 per guest-ish, use your judgment) large beefsteak or heirloom tomatoes
• 1/4 cup of cubed pancetta per each tomato you are filling
• 8 oz smoked fresh mozzarella
• 1/4 cup breadcrumbs or cornmeal
• 1 bunch scallions, chopped
• Fresh basil (handful or so)
• Salt, pepper to taste

How it's Made:

• Cut around the top of the tomato (in a pretty pattern, if you're so inclined) and carefully remove the top
• Use a spoon to scrape out the bulk to the "guts" of the tomato
• Turn tomatoes hollow-side down on a paper towel to drain
• In the meantime, heat a skillet over medium heat and add pancetta
• Stir pancetta often until it is cooked, ~8 or so minutes, depending on the amount. It should be a bit crunchy like bacon, but not rock-hard
• Remove pancetta from skillet and drain on paper towels as well
• In a large bowl, combine mozzarella, cornmeal, scallions, basil, salt and pepper
• After the pancetta has come down to about room temperature, add this to the bowl of filling
• Scoop filling into tomatoes and fill rather generously
• Wrap in foil or place in grill basket and grill over medium heat for about ten minutes, until mozz is well melted and outside of tomatoes are starting to blister
• Eat as you see fit--spoon out the middle or just cut it open and dig in!

Happy snacking!