Bacon Stuffed Tomatoes
|Tomatoes||2 Pound (6 Large Sized)|
|Bacon strip||4 , diced|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Chopped celery||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Fresh bread cubes||2 1⁄2 Cup (40 tbs)|
|Shredded cheddar cheese||4 Ounce (1 Cup)|
|Chopped fresh parsley||2 Tablespoon|
Slice tops off tomatoes and discard.
Scoop pulp from center with spoon, leaving 3/4" thick shell.
Sprinkle inside of shell with 1/2 tsp. salt.
Turn shells upside down and let drain.
Chop pulp and drain well.
Combine bacon, onion, celery and garlic in 10" glass pie plate.
Cover with waxed paper.
Microwave at high setting 8 minutes, or until bacon is crisp, stirring after 4 minutes.
Combine tomato pulp, bread cubes, 3/4 a of the cheese, parsley, 1/2 tsp. salt and pepper in bowl.
Pour bacon mixture over bread mixture, mixing well.
Spoon 1/2 c. filling into each tomato.
Arrange filled tomatoes in ring in same pie plate.
Microwave at high setting 6 minutes, or until hot, rotating dish one-quarter turn after 3 minutes.
Sprinkle with remaining 1/2 c. cheese.
Microwave at high setting 1 minute more, or until cheese is melted.