Corn & Bacon Stuffed Tomatoes
***This one, although easy, is somewhat time consuming so not recommended
for a quick "after work" meal. Best saved for a yummy weekend treat***
4 large, round tomatoes
30 gms butter or margarine
2 shallots, chopped
1 heaped teaspoon crushed garlic
2 middle bacon rashers with rind and most of the outer fat trimmed off, finely chopped
130gm can of corn kernels, drained
1/3 cup of breadcrumbs (fresh is best but processed will do)
1/4 cup (heaped) grated cheese (pre grated packet cheese is fine)
Slice off about 2cm from the top of each tomato & scoop out the inside carefully (I slice around the inner edge with a small, sharp knife then gently use a teaspoon to get the pulp out, including juice and seeds), chop all the tomato guts up finely
Fry the chopped bacon until crisp then drain off any excess fat then add the butter/margarine, chopped shallots and crushed garlic, cook for about a minute then add
the drained corn, breadcrumbs, cheese and tomato guts
Spoon the filling into the hollowed out tomato "cups" and stand them in an ovenproof dish -
bake in a moderate oven for about 20 minutes.
There's often some filling left over and it's great heated up and served with
pieces of buttered, warmed crusty french loaf
If using as an entree, try serving with jasmine rice and a dressing of your choice over the rice