Remove the stem from the tomatoes and place chopsticks on both sides of each tomato. Cut slits into the tomatoes at 1cm intervals.

Cut the melting cheese into quarters.

Slice the block bacon into 5mm thick pieces.

Heat a frying pan and cook the bacon on medium heat until both sides are browned.

Place the tomatoes in a heatproof dish. Insert the cheese and bacon pieces alternately into the slits of each tomato. Drizzle half the olive oil over each tomato and sprinkle with salt and pepper.