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.
