Baked Stuffed Tomatoes Recipe
Ingredients
| 4 large or 6 medium sized firm ripe tomatoes | ||
| Bacon | 3 Ounce | |
| Olive oil | 6 Tablespoon | |
| Onion | 3/4 Cup (16 tbs), chopped | |
| 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.
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.
Chef
