Corn-Filled Tomatoes Recipe
Ingredients
8 medium tomatoes
1 package (12 ounces) frozen corn souffle, thawed
4 slices bacon, crisply fried and crumbled
1/4 cup dry bread crumbs
2 tablespoons chopped green onions (with tops)
Directions
Remove stem ends from tomatoes.
Scoop out pulp, leaving 1/2-inch walls.
Place tomatoes in pie plate, 9 x 1 3/4 inches.
Mix remaining ingredients.
Fill tomatoes with corn mixture.
Cook uncovered in 350° oven until filling is hot, 20 to 25 minutes.
Scoop out pulp, leaving 1/2-inch walls.
Place tomatoes in pie plate, 9 x 1 3/4 inches.
Mix remaining ingredients.
Fill tomatoes with corn mixture.
Cook uncovered in 350° oven until filling is hot, 20 to 25 minutes.
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