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Deviled Tomatoes

Source of Recipe

From "A Southerly Course" by Martha Hall Foose


Recipe Introduction

"My friend Cindy Nix Sturdivant lives on the Countiss Place near Swan Lake, Mississippi. She has a nice plot of tomatoes, herbs, and peppers out the back door of her kitchen. This hot and spicy dish is inspired by her. She is so much fun because she can always get folks fired up for a party, like her epic dove hunt party, which grows every year, on Labor Day weekend. She needs to plant a bigger plot."

List of Ingredients

â—¦ 6 slices bacon, cut into ½-inch pieces
â—¦ 1 cup chopped green bell pepper
â—¦ 1 cup chopped red onion
â—¦ 2 jalapeño peppers, seeded and diced
â—¦ 2 cloves garlic, minced
â—¦ 3 large tomatoes, peeled and halved
â—¦ 1 tablespoon chopped fresh oregano
â—¦ Salt and freshly ground black pepper
â—¦ 6 slices sourdough bread, toasted
â—¦ ¼ pound pepper Jack cheese, shredded (½ cup)


Recipe

In a large skillet set over medium heat, cook the bacon until crisp, about 6 minutes. Transfer the bacon to paper towels and reserve the bacon drippings in the pan. Add the bell pepper, onion, jalapeños, and garlic to the pan. Cook, stirring occasionally, for 5 minutes.

Meanwhile, scoop the flesh out of the center of the tomatoes and chop, reserving the shells. Add the chopped flesh to the pan. Stir in the oregano, season with salt and pepper, and cook for 2 minutes.

Place an oven rack in the center of the oven and heat the broiler.

Put the bread slices in a 9 by 13-inch baking dish. Top each slice of bread with a tomato half. Divide the vegetable mixture evenly among the tomato halves. Top each with cheese. Broil for 3 minutes or until the cheese is melted.

Serves 6