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Baked Stuffed Tomatoes

Charles.Durand's picture
Ingredients
  Ripe firm tomatoes 6 Medium
  Bacon 3 Ounce, cut in small pieces (5 Slices)
  Olive oil 6 Tablespoon
  Chopped onion 3⁄4 Cup (12 tbs)
  Fresh mushrooms 1⁄4 Pound, chopped
  Snipped chives 1 Tablespoon
  Snipped parsley 1 Tablespoon
  Egg 1 , beaten
  Salt 1⁄2 Teaspoon
  Pepper 1⁄8 Teaspoon
Directions

Cut away stem ends of tomatoes.
Scoop out 3/4 of each tomato, leaving about a 3/4 inch wall (if using a paring knife to cut away interior, be careful not to pierce skin).
Partially fry the bacon in a large skillet.
Add 4 tablespoons of the olive oil; heat and mix in onion, mushrooms, chives, and parsley.
Saute for 10 minutes, stirring the mixture occasionally.
Remove skillet from heat.
Quickly mix in the beaten egg, salt, and pepper.
Immediately fill tomatoes and put in oiled baking dish.
Top with bread crumbs and drizzle with remaining oil.
Bake at 400°F about 40 minutes.

Recipe Summary

Cuisine: 
Canadian
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Vegetable

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