Looking for a tomato side dish? How about one with bacon? This easy recipe for stuffed tomatoes comes together very quickly, is company worthy, can be made the night before and could even be baked in a toaster oven -I don’t have one, but I plan to remedy that. I’d like to be able to put it on the back porch and avoid heating the house entirely during these summer months. In a toaster oven, consider placing a foil tent over the tomatoes the first half of baking to prevent over browning. As an aside, this totally makes a kicking side for an otherwise boring meal like tuna salad sandwiches.
For a vegetarian version, swap out the bacon for a few mushrooms sautéed in tiny bit of olive oil or butter. If you want, this could make a great main dish, but I would consider upping the amount of bacon or adding cooked and shredded chicken. Even though the stuffing appears fairly dry when mixing, it’s quite moist, but not soggy after baking.
To make printing a little easier, I’m keeping all the text together this time. Let me know if that’s helpful. The print friendly button makes removing extraneous text and pictures quick and easy, but we’re all about easier here. (Why do I talk about myself in plural?)
Stuffed Tomato Recipe Ingredients:
- 4 slicing tomatoes (Big Boy etc, not Roma or cherry)
- 4 slices of bacon cooked and chopped
- 1 med bell pepper, diced
- 4 TBSP grated parmesan cheese (no reason to use the expensive kind in this recipe)
- 1/2 cup plain bread crumbs
- fresh ground pepper – to taste, just a few turns
- 2 TBSP approximately olive oil – to brush the top
Stuffed Tomato Recipe Directions
Slice top off of the tomatoes, scoop out the seeds which may be discarded. Use a knife to carefully hollow the tomato. Just slice through the internal walls and it may be pulled from the bottom.
Coarsely chop about 1/3 of the pulp -not the seeds- and toss this into a bowl. To this add the bacon, bell pepper, parmesan cheese, bread crumbs, and fresh ground pepper. Mix the stuffing well. Fill each tomato with the cheese mixture. Place in a a small baking dish, brush or drizzle with olive oil and bake at 350F for 25 minutes, unless the tomatoes were stuffed and held in the refrigerator, in that case it will take 40 – 50 minutes.
Submitted to Tasty Tuesdays @ Beauty and Bedlam.