I made these tomatoes for dinner the other night with a couple of the tomatoes I had bought for making salsa. There's nothing better than in-season tomatoes. Mmm... We made these in the oven instead of on the bbq, as it was raining out. Just add a salad and a piece of baguette and you've got a relatively easy complete meal.
2 slices of crumbled bacon (I used turkey bacon)
1/2 chopped onion
4 medium sized tomatoes
1 tbsp. Dijon mustard
2 beaten eggs
1 slice of whole-wheat bread, cut into cubes
1/3 C 10% (I substituted milk)
1 C Oka cheese, shredded or cubed
salt and pepper, to taste
1. Preheat barbecue or oven to 450 degrees Farenheit.
2. Cook onion and bacon in a pan until the onion is tender. Let cool.
3. Cut the top off of the tomatoes and empty the inside of each tomato with a spoon.
4. Add the rest of the ingredients to the bacon mixture, mix and stuff the tomatoes with this preparation. Place the lid of the tomato on the top of each tomato and cook on the barbecue (or in the oven) approximately 12 minutes.
You can replace the Oka by St-Paulin, aged Gouda or medium cheddar.
For a vegetarian option, just omit the bacon.