Today I hit the Jackpot. I found these beautifully ripe and large tomatoes on the reduced produce rack at the grocery store and wondered how I could put them to good use. I found this fantastic recipe for stuffed tomatoes from Home Plate Cooking by Marvin Woods and Virginia Willis. It uses all my favorite ingredients, mayonnaise, bacon, cornbread and Parmesan cheese. I thought the recipe looked delicious but little did I know how amazingly good these would turn out to be. If you don't have a grapefruit spoon to remove the pulp from the tomatoes use your kitchen shears, it makes the job a lot easier. I used two big corn muffins for the stuffing and snipped a little fresh thyme from the garden. They baked in 25 minutes in my 10 inch oven with 12 coals on the bottom and 20-22 on the lid. Honestly, these tomatoes are out of this world. A great first course or make a whole meal out of them, they are that rich and filling. File this recipe away for when you have a bumper crop of tomatoes from your garden or some leftover corn bread in the house, it's a winner!
Tomatoes Stuffed With Bacon and Corn Bread
4 large ripe tomatoes
2 cups crumbled corn bread
1/2 cup mayonnaise
6 slices bacon, cooked until crisp and crumbled
2 scallions, chopped
2 sprigs fresh thyme leaves, chopped or 1/4 tsp of dried thyme
Coarse salt and freshly ground black pepper
Grated Parmesan cheese
Lightly oil or spray a 10 or 12 inch regular dutch oven.
Halve the tomatoes horizontally with a serrated knife. Using a spoon, carefully scoop out the pulp; chop, drain and set aside.
Combine the tomato pulp, corn bread, mayonnaise, bacon, scallions, and thyme in a medium bowl. Season with salt and pepper to taste.
Spoon the corn bread mixture into the tomato shells. Transfer the stuffed tomatoes to a prepared dutch oven. Top with Parmesan cheese. Bake at 350 degrees for 20-25 minutes or until filling is brown and bubbling. Serve warm.
|Stuff tomatoes and top with grated Parmesan|
|After 25 minutes in a hot oven, brown and bubbling|