For the better part of 3 weeks I was closing windows and shutters to keep the heat out. For the last 2 days I’ve been closing them to keep the cold out.
Maybe later in the week we’ll have a few days when the temperature is ‘just right’.
After refusing to turn the oven on or do much cooking inside I am now actively looking for ways to add heat to the kitchen.
Pair that goal with an abundance of tomatoes gives us Baked Tomatoes
As to the tomatoes…. I ordered 10 different heirloom varieties of seeds this spring. I anticipated white, yellow, orange, red, green, pink. dark red, and multi-colored.
I have yellow, orange, green, pink and lots of multi-colored. The multi-colored are all yellow with bits of red going through them.
I order my seeds from a small, local shop that packages them by hand. I like ordering from them because I can order small quantities – 5 zucchini seeds, 5 tomato seeds, 30 radish seeds. etc. Apparently their quality control was suffering a bit during lock-down.
I have a lot of really big red-orange tomatoes.
Click here to Pin Baked Tomato with Bacon & Onion
PrintBaked Tomato with Bacon & Onion
Something different: instead of cheese, I filled them with bacon and fried onions. Add cheese if you like.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2 servings 1x
- Category: First Courses
Ingredients
- 2 large tomatoes, suitable for stuffing
- 1 small onion, chopped
- 2oz (60gr) bacon, chopped
- 1 tsp basil
- 1/2 tsp smoked paprika
- 1 tbs olive oil
Instructions
- Heat oil in a small skillet
- Add onion, bacon, and sauté until bacon is crisp and onion cooked through and starting to brown.
- Remove from heat and stir in basil, paprika
- Slice the tops off of the tomatoes and scoop out the pulp and seeds leaving a hollow shell.
- Spoon bacon onion mixture into tomatoes.
- Put into a small, shallow baking pan and bake at 400F for 15 – 20 minutes, until tomatoes are hot and juicy.
- Remove and serve.
Notes
2oz of bacon is 2 – 3 slices, depending on thickness of slices.
Keywords: stuffed tomatoes, bacon, onion
It’s not that I don’t like cheese…. I love cheese. It’s just that it seems like I’ve been adding it to everything lately and decided to take a break. We loved the bacon and onion stuffing.
Along with the cooler temps our days are getting shorter. I can not longer go out to the potager at 9:30 in the evening to see what ripened during the day.
On the other hand, our sunsets have been spectacular:
A few nights ago we actually had a clear night.
So far I have missed 1 solar eclipse and 2 lunar eclipses because of clouds. On the 27th it was beautifully clear and (the crucial part) I remembered that there was something special to see…. Saturn and Jupiter were shining by the moon.
I do love a starry, starry night.
I like this recipe. I love cheese too, but I don’t like it on everything oddly enough. So this is a good recipe for me.
My tomatoes are coming on. I mentioned that. I have a lot of beef heart tomatoes that are ripening now. They’re huge tomatoes, I don’t know if you’ve seen them, but they’re unstuffable because of their shape. They’re shaped like a heart. I’ll try this with my heirloom tomatoes instead 🙂
I missed pretty much every big astrological event this year thanks to cloud cover or rain or…you name it. I can comiserate.
I have planted the beef heart other years – they are big and delicious and don’t sit properly. I had planned on planting them this year but the package that contained the seeds turned out to have seeds for Kellog’s, which is a big yellow tomato with a red center – the one in the photo, Such is life or….. It is what it is.
Because I just moved house…and countries…I am yet to trial my new oven…but this might be what I try first…looks delicious.
Oh – new oven! And new kitchen. How fun!