Today’s Recipe: Old-Fashioned Stuffed Tomatoes

STUFFED RIPE TOMATOES
PREP TIME: 20 MINUTES
COOK TIME: 14-17 MINUTES
MAKES: 4 STUFFED TOMATOES

4    large tomatoes
2    slices bacon, cooked and diced
1    T butter
2    T parsley, minced
¼   cup Gruyere cheese, shredded
½   cup breadcrumbs

1. Preheat oven to 350°F.
2. Cut off the tops of the tomatoes, cut around the edges of the tomatoes with a sharp knife, and scoop the insides into a skillet. Cut up any large pieces of flesh. Place empty tomatoes onto a cookie sheet and set aside.
3. Add bacon and butter to the skillet and cook over medium heat for about 7 minutes. The mixture will thicken slightly. Remove from heat.
4. Add parsley, Gruyere, and breadcrumbs to the skillet. Mix well.
5. Scoop the mixture into the tomatoes and bake at 350°F for 7-10 minutes.

Gather ingredients. Preheat oven to 350°F.


Cut off the tops of 4 large tomatoes.


Cut around the edges of the tomatoes with a sharp knife.


Scoop the insides into a skillet.


Cut up any large pieces of flesh.


Place the empty tomatoes onto a cookie sheet and set aside.


Add 2 slices of cooked, diced bacon to the skillet.

Add 1 T of butter to the skillet.

Cook over medium heat for about 7 minutes.


The mixture will thicken slightly. Remove from heat.


Add 2 T minced parsley to the skillet.


Add ¼ cup Gruyere cheese to the skillet.


Add ½ cup breadcrumbs to the skillet.


Mix well.


Scoop the mixture into the tomatoes.


Bake at 350°F for 7-10 minutes.

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