From, "Atlanta Cooknotes," published in cooperation with your Daily Inbox Newsletter.
INGREDIENTS:
TO PREPARE:
Preheat oven to 350 degrees. Slice off top of tomatoes and carefully scoop out pulp so as not to break skin. Finely chop pulp, drain, and reserve. Fry bacon and drain, reserving one Tablespoon drippings. Saute onions in drippings until transparent.
Add tomato pulp, salt, pepper, parsley, and one-and-one-half cups crumbs, cooking slowly. Add bacon and mix well. Correct seasonings. Using a small spoon, stuff tomatoes with the mixture.
Place tomatoes in a shallow baking dish, and add one-half inch hot water. Bake 30 minutes. Combine remaining crumbs with melted butter, and sprinkle over each tomato.
NOTE: If tomatoes are lacking in flavor, add a small amount of canned tomato juice to the filling.
SERVINGS: 6
- 6 medium-sized firm, ripe tomatoes
- 4 strips bacon, diced
- 1 Tablespoon bacon drippings
- 2 medium-sized onions, finely chopped
- Salt and pepper, to taste
- 1 Tablespoon chopped parsley
- 1-3/4 cups toasted bread crumbs, divided
- 1 Tablespoon butter, melted
TO PREPARE:
Preheat oven to 350 degrees. Slice off top of tomatoes and carefully scoop out pulp so as not to break skin. Finely chop pulp, drain, and reserve. Fry bacon and drain, reserving one Tablespoon drippings. Saute onions in drippings until transparent.
Add tomato pulp, salt, pepper, parsley, and one-and-one-half cups crumbs, cooking slowly. Add bacon and mix well. Correct seasonings. Using a small spoon, stuff tomatoes with the mixture.
Place tomatoes in a shallow baking dish, and add one-half inch hot water. Bake 30 minutes. Combine remaining crumbs with melted butter, and sprinkle over each tomato.
NOTE: If tomatoes are lacking in flavor, add a small amount of canned tomato juice to the filling.
SERVINGS: 6
