‚PPlace the tomatoes with their calyxes down, and cut each horizontally to remove 1/5 of its top part. Make a cut on the remaining portion along the skin and scoop out the pulp using a spoon. ‚QPlace the tomatoes upside down on a paper towel to dry. Roughly cut the tomato pulp (remove the seeds). ‚RAdd the white wine and the sugar to the tomato juice, and season with salt and pepper. ‚SHeat the olive oil in a frying pan, add the minced garlic and onion and fry them well. Add the bacon, roughly minced, and continue frying. ‚TAdd the rice, tomato pulp and basil to the pan and cook over high heat while mixing all the ingredients together. Season with salt and pepper. Spread the mixture in a square pan and allow it to cool. Divide it into 8 equal portions. ‚ULightly sprinkle the inside of the hollowed tomatoes with salt and pepper. Stuff them with the mixture prepared in 5, and place them in a baking dish. ‚VPour the tomato juice mixture prepared in 3 into 6, and top the stuffed tomatoes with the shredded pizza cheese. Bake them in an oven at 200�Ž for approx. 10 minutes. ‚WRemove the stuffed tomatoes from the oven and sprinkle with minced parsley.