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Baked Tomato Slices Vera Cruz Style




Source of Recipe


Jan Carlton


List of Ingredients




* 3 slices bacon or turkey bacon
* 1/4 cup chopped peeled onion or green onion (include some green tops)
* 8 ounces fresh spinach (no stems), washed, thoroughly dried, and coarsely chopped, or 8 ounces fresh broccoli, woody stems removed, coarsely
* ½ cup sour cream or reduced-fat sour cream or no-fat sour cream
* Several drops hot pepper sauce or to taste
* Salt and freshly ground pepper to taste
* Pinch of nutmeg or to taste(optional)
* 4 firm ripe medium tomatoes
* ½ to 2/3 cup shredded mozzarella cheese or reduced-fat mozzarella cheese

Recipe



Pan-fry bacon in a medium heavy skillet over moderate heat until crisp; thoroughly drain bacon on absorbent paper, then crumble. Reserve 2 tablespoons hot bacon drippings; drain off any remaining drippings in skillet. Add onion to skillet and saute in hot drippings over moderate heat for 1 minute. Stir in spinach or broccoli and cook, partially covered, over moderate heat for 3 to 5 minutes. Remove from heat; stir in sour cream, crumbled bacon, hot pepper sauce, salt, pepper, and nutmeg, if desired, mixing well. With a sharp serrated knife, cut a thin slice off the top of each tomato; discard tomato tops. Cut each tomato crosswise into thick equal-size slices. Coat the top of each tomato slice with spinach or broccoli mixture, dividing evenly. Arrange tomato slices, spinach or broccoli-side-up, one layer, in a shallow baking pan lightly coated with non-caloric vegetable cooking spray. Bake, uncovered, in a preheated moderate oven (375 degrees F.) for 20 minutes. Top each with mozzarella cheese, dividing evenly, and continue baking for 5 to 7 minutes or until cheese is melted and lightly browned. Serve hot, two to three slices per serving.

Variation: Do not cut tomatoes into slices. Remove tops of tomatoes as previously directed. Scoop out pulp and seeds from tomatoes, leaving shells of tomatoes; drain, upside-down for at least 10 minutes. Discard pulp and seeds. Sprinkle insides of tomato shells lightly with salt. Spoon prepared spinach or broccoli mixture into tomato shells, dividing evenly. Arrange stuffed tomatoes in a 9 x 9 x 2-inch baking dish lightly coated with non-caloric vegetable cooking spray. Bake as previously directed for 25 minutes, then top each with cheese and continue baking until cheese has melted.

Serves 4-6.