Tomatoes are finally in season! Get your hands on some bright red, juicy and delicious Ontario grown variety. FRESH IS BEST! Try this recipe for breakfast, lunch or dinner. A great alternative to a sandwich…alternatively you can stuff peppers too, another fresh, in season option.

Bacon & Egg Stuffed Tomatoes

2 large tomatoes, heirloom
4 hard boiled eggs, mashed with fork
1/2 cup celery, diced
2 tbsp mayonnaise 
3 slices turkey bacon, cooked and crumbled
2 tbsp fresh parsley, chopped
1/2 tsp paprika 
Sea Salt & Pepper to taste

Directions:

  1. Wash tomatoes thoroughly. Cut tops from tomatoes; scoop out pulp and seeds, leaving shells intact (use a melon baller if you have one) . Discard seeds and chop tomato pulp.
  2. Combine tomato pulp, eggs, celery, mayonnaise, bacon, parsley, salt & pepper and stir well.
  3. Fill tomato shells with bacon and egg mixture. Sprinkle with paprika.