Side Dish
(Vegetable
)
Baked Stuffed Tomatoes
Contributor: Cyndi
20 - 25 minutes
350 degrees
tomatoes
whole, fresh
salt & pepper
to taste
cheese
shredded
seasoned croutons
onions
chopped
bacon
cooked and crushed
Wash tomatoes and remove tops. Scoop out pulp, leaving a 1/2 inch wall in tomatoes. Place each tomato shell
into a muffin tin (for baking) Drain tomato liquid In a blender or processor, chop tomato pulp. to tomato
mixture, add salt, pepper, crushed bacon and chopped onions. In the tomato shells , place 3-4 seasoned
croutons In each tomato, scoop in the blended pulp mixture up to nearly full. Top each filled tomato, in the
muffin tin, with shredded cheese.
Add a pinch of garlic, thyme...whatever. Keep in mind, extra seasoning will depend on what type croutons you
use. This recipe is wide open to taste.
Edition: 5