This is a good side dish with meat. Pick out nice, big plum tomatoes and plan to make 2 halves per person. This recipe is for 2 people. Handle the tomatoes gently after they are cooked.
INGREDIENTS:
1-2 slices bacon, cooked, drained & chopped
1/3 romaine lettuce, washed, dried & chopped
1/3 cup bread crumbs, fresh & soft
1 stalk celery, minced
2 Tbsp parmesan cheese, grated fine
2 tsp olive oil, extra virgin
2 med plum tomatoes
1/8 tsp black pepper, freshly ground
2 tsp mayo
cherry tomato halves for garnish (totally optional)
DIRECTIONS:
- Preheat oven to 450 degrees
- Cook bacon until crisp, drain & chop
- Combine bacon, lettuce, bread crumbs, celery, grated parmesan cheese & olive oil. Mix well and set aside.
- Halve the plum tomatoes lengthwise and scoop out insides, leaving 1/4″ to 1/2″ shell.
- Sprinkle inside of each tomato half with pepper and brush with the mayonnaise.
- Mound the bacon mixture in each tomato half and transfer to a prepared baking pan.
- Just before serving, roast tomatoes uncovered for 10-12 minutes until a bit brown on top or until tomatoes start to wilt.
- Optional: serve with halved cherry tomatoes sprinkled on top.