Cut tomatoes in half and rub with olive oil, kosher salt and pepper.
Bake in oven at 375° for 1 hour.
Fry Johnston’s Bacon strips medium crisp.
Add 1 egg (to bind), chives, and thyme, to cooked rice.
Cool bacon and chop.
Peel and seed cooled tomatoes, then chop medium.
Mix tomato with cheddar and Johnston’s Bacon.
Take a golf ball sized portion of rice and flatten in hand, forming an impression in center, then add 1 tablespoon of tomato mixture to form croquette.
Bread croquette (standard breading station) then sauté crispy in olive oil over medium heat.
Nape with Aurore sauce and garnish with fresh basil and squeeze of lemon.