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
- 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.
- Combine tomato pulp, eggs, celery, mayonnaise, bacon, parsley, salt & pepper and stir well.
- Fill tomato shells with bacon and egg mixture. Sprinkle with paprika.