Stuffed Tomatoes Provençal
8 good-sized firm tomatoes
8 Tblsp olive oil
1 onion, finely chopped
6 garlic cloves, finely minced
4 Tblsp fresh parsley, finely chopped
4 Tblsp fresh basil, finely chopped
2 tsp thyme
2 tsp rosemary
1/3 cup whole milk
1 cup breadcrumbs
salt & pepper to taste
grated Parmesan cheese
Wash and rinse the tomatoes.
Cut them at the top, just bit below the stem.
Carefully scoop out the pulp with a small spoon.
(save the pulp)
Heat oil in large skillet.
Add tomato pulp, onion, garlic, & herbs.
Saute few minutes til ingredients well blended.
In deep bowl, beat eggs with milk, add contents of skillet,
breadcrumbs, salt & pepper.
Mix well and fill the empty tomatoes with mixture.
Sprinkle top of tomatoes with grated cheese.
Grease a baking dish and set tomatoes in it.
Bake at 350° for 30 minutes.
Serves 8 as appetizer or side dish
1/2 cup Light Mayonnaise
2 tbsp Onion-finely minced
2 tbsp Green Pepper-finely minced
2 tbsp Celery-finely minced
1/2 tsp Tabasco Sauce (or to taste)
8 slices Bread
2 medium Tomatoes
4 large Lettuce Leaves
12 slices Bourbon Street Cajun Country Bacon
In a small mixing bowl, add mayo, finely minced onion, green pepper, celery, and Tabasco sauce.
Stir together and set aside in the refrigerator until ready to use.
Cook bacon to personal preference and drain on paper towel.
In the meantime, slice tomatoes to about 1/4 inch thickness.
Rinse lettuce leaves and dry them well.
Assemble sandwiches by liberal spreading sauce onto one slice of bread.
Top with lettuce, tomato, bacon, another slice of toasted bread.
h/t Bacon Freak