Post by NancyRogers on Apr 26, 2008 11:49:38 GMT -6
4 large tomatoes -- firm
6 strips bacon
2 tablespoons chopped parsley
1 tablespoon chopped onion
1 cup dry bread crumbs
1/4 teaspoon celery seed
1/2 teaspoon salt
1/8 teaspoon pepper
1 cup buttered bread crumbs
Wash the tomatoes, remove a thin slice from the stem end, and carefully scoop out the pulp so that the tomato shells will not be broken. Fry the bacon until crisp, remove from the pan, and break the bacon into small pieces. Add the parsley and onion to the fat, cook for a few minutes, add the cup of dry bread crumbs, celery seed, salt, pepper, crisped bacon, and tomato pulp. Stir until well mixed and add more salt necessary. Fill the tomato cups with this mixture, cover the top with the buttered crumbs, place in a shallow baking dish, and bake in a moderate oven for 45 to 60 minutes, or until the tomatoes are tender and the crumbs are brown. Serve from the baking dish.
Makes 4 Servings
6 strips bacon
2 tablespoons chopped parsley
1 tablespoon chopped onion
1 cup dry bread crumbs
1/4 teaspoon celery seed
1/2 teaspoon salt
1/8 teaspoon pepper
1 cup buttered bread crumbs
Wash the tomatoes, remove a thin slice from the stem end, and carefully scoop out the pulp so that the tomato shells will not be broken. Fry the bacon until crisp, remove from the pan, and break the bacon into small pieces. Add the parsley and onion to the fat, cook for a few minutes, add the cup of dry bread crumbs, celery seed, salt, pepper, crisped bacon, and tomato pulp. Stir until well mixed and add more salt necessary. Fill the tomato cups with this mixture, cover the top with the buttered crumbs, place in a shallow baking dish, and bake in a moderate oven for 45 to 60 minutes, or until the tomatoes are tender and the crumbs are brown. Serve from the baking dish.
Makes 4 Servings