Agriculture Reference
In-Depth Information
Stuffed Tomatoes
Garden-fresh tomatoes make this dish to die for.
yield:
Prep time:
cook time:
Serving size:
4 tomatoes
15 minutes
25 minutes
1 tomato
4 slicing tomatoes (such as Big Boy)
4 slices bacon, cooked, drained, and
chopped
1 medium bell pepper, diced
4 TB. Parmesan cheese, grated
1
⁄
2
cup plain breadcrumbs
Freshly ground black pepper
2 TB. olive oil
1. Preheat the oven to 350°F.
2. Slice tops off tomatoes and scoop out seeds, which may be discarded. Use a knife to
carefully hollow out each tomato.
3. Coarsely chop about
1
⁄
3
of the tomato pulp (not the seeds) and place into a bowl. Add
bacon, bell pepper, Parmesan cheese, breadcrumbs, and black pepper. Mix well.
4. Fill each tomato with the stuffing mixture. Place in a small baking dish, brush or
drizzle with olive oil, and bake for 25 minutes.
5. Serve immediately.
(Recipe courtesy of Home-Ec101.com)
Over the Garden Fence
You can stuff the tomatoes ahead of time and store them in the refrigerator until you're ready to bake
them. In this case, increase the baking time to 40 to 50 minutes.
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In addition to the amazing tomatoes, the stars of the summer garden in my estimation, there are
many warm-season herbs that are ready for harvesting. Thyme, dill, cilantro, sage, and so many
others will all be harvested through the summer. Basil is one that you'll want to keep your eye
on because after it goes to seed, the leaves won't be as tasty. Most herbs can be dried or frozen to
preserve, but one of my favorite ways to preserve basil is in pesto.
