Wednesday, September 1, 2010

Stuffed Tomatoes

4 large, ripe tomatoes
2 cups crumbled cornbread (I used a box of Jiffy Mix with about 1 tablespoon sugar)
1/2 cup mayonnaise
6 - 8 slices bacon, cooked until crisp and crumbled
1/3 cup chopped onion
1 teaspoon thyme
Salt and pepper

Preheat oven to 350°.

Lightly grease a baking dish which 8 tomato halves will comfortably fit

Half the tomatoes with serrated or very sharp knife using a spoon, carefully scoop out the pulp and reserve, being careful not to pierce the tomato cup

Combine the tomato pulp, cornbread, mayonnaise, bacon, onion and thyme. Season with salt and pepper to taste

Bake until heated through (about 30 - 40 minutes)

(2008 Cookbook)

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