Stuffed Tomatoes

the.instructor's picture

Nov. 10, 2011

Ingredients

Firm tomatoes 4 Large (Or 6 Medium Sized, To Weigh 3/4 Pound Or More)
Butter/Bacon drippings 1/2 Ounce
Breadcrumbs 2 Tablespoon
Onion 1/2 , finely chopped
Grated cheese 1 Tablespoon
Chopped parsley 1 Teaspoon
Bacon rasher 1 , chopped finely
Salt 1/4 Teaspoon
Pepper 1 Pinch
Sugar 1 Pinch
Nutmeg 1 Pinch
Fried bread croutons/Toast 1 Cup (16 tbs)

Directions

GETTING READY

1. Wash tomatoes and slice off at the stem end.

2. Preheat oven to 350° F.

MAKING

3. With a small teaspoon scoop out pulp from tomatoes without damaging the tomato walls.

4. Sieve the pulp through a wire strainer to strain out the seeds.

5. In a pan heat dripping and fry bacon and onion together until tender.

6. Stir in crumbs, seasonings and pulp.

7. Spoon the mixture into tomato, keeping a surplus at the top.

8. Sprinkle grated cheese on top.

9. Bake in oven for 15-20 mins.

SERVING

10. Serve hot on croutes of bread.

Recipe Summary

Difficulty Level: Medium
Cook Time: 25 Minutes
Ready In: 25 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 417Calories from Fat 222

 % Daily Value*

Total Fat 25 g38.5%

Saturated Fat 2 g10%

Trans Fat 0 g

Cholesterol

Sodium 242 mg10.08%

Total Carbohydrates 42 g14%

Dietary Fiber 3 g12%

Sugars 6 g

Protein 10 g20%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet