-
1
Make bread crumbs in advance either converting bread slices into bread
-
2
crumbs by drying in oven or leaving out on counter for a day to dry the bread, or else just simply substitute equivalent amount of store-bought, pre-packaged bread crumbs (roughly, my guess is 1 1/2 to 2 cups depending on your preference for how dry to make the stuffing).
-
3
Fry bacon and crumble.
-
4
Grate cheese.
-
5
Dice celery and green pepper.
-
6
Set all aside.
-
7
Remove top of each tomato.
-
8
Scoop out tomatoes using something like a melon ball scooper or other sharp edge instrument to remove pulp but in process to keep from
-
9
mashing up the tomato.
-
10
Chop tomato pulp into small chunks.
-
11
Add diced onion, bell pepper, celery, cheese and pre-cooked bacon to tomato pulp pieces, then add bread crumbs and stir them into tomato pulp mixture.
-
12
Add salt and pepper to taste.
-
13
Spoon the tomato pulp/stuffing mixture back into tomato shells, mounding slightly over top of scooped out tomato
-
14
Place in baking dish of appropriate size, add enough water (about 1 1/2 to 2 cups) to the bottom of baking dish to prevent tomatoes burning while baking.
-
15
Cover baking dish with aluminum foil and bake at 375 for 35 minutes or until
-
16
you can smell the tomatoes cooking.
-
17
A few minutes prior to serving, remove the aluminum foil from top of baking dish and liberally sprinkle the top of each stuffed tomato with parmesan cheese.
-
18
Place tomatoes under broiler for 1 to 2 minutes or until parmesan is golden brown.
-
19
Quickly remove from broiler heat and serve or set aside tomatoes on very low heat to keep warm until you can serve them.
-
20
(Note: Be careful not to broil too long and burn the top of the stuffed tomatoes).
-
21
Serve and enjoy.
