Fiesta Baked Tomatoes

This recipe appeared in the “Methodist Best” cookbook in 2008. The Gatesville Messenger plans to run a series of recipes from that cookbook. If your church has a cookbook or if you would like to submit your own recipe of a favorite dish for possible publication, please email it to: editor@gatesvillemessenger.com.

Fiesta Baked Tomatoes

Paula Melbern Weeks

6 lg. ripe tomatoes                                          ½ - 1 tsp. sugar

5 slices of bacon, diced                                  salt & pepper

2 c. fresh or frozen corn                                 ½ c. heavy cream

1 yellow onion, diced                                      ½ c. Parmesan cheese, grated

½ red bell pepper, diced                                 2 T. butter, cut into small pieces

½ green bell pepper, diced                            1 T. flour

Cut stems out of each tomato and scoop out center. Sprinkle cavities with salt and turn upside down to drain. Fry bacon until almost crisp and drain. Add corn, onion, red, and green peppers to fat. Cook until lightly browned. Stir in sugar, flour, salt & pepper. Stir the cream into the corn mixture. Cook until thickened. Stir in bacon. Place tomatoes upright in a shallow baking dish. Fill each tomato with the corn mixture. Sprinkle with Parmesan cheese. Dot with butter. Add a few tablespoons of water to the pan. Bake at 375 for 15-20 minutes until the tops brown and the tomato skins just start to wrinkle. Serves 6.