Name: Stuffed Tomatoes
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 1 (28 ounce) can Red Gold® Canned Whole Peeled Tomatoes 28 oz OR; 2 (14.5 ounce) cans Red Gold® Canned Whole Peeled Tomatoes 14.5 oz, drained; 1 1/2 cups low fat ricotta cheese; 1 cup chopped fresh parsley; 1 cup chopped fresh basil; 1 large egg, beaten; 2 garlic cloves, minced; 4 slices bacon, halved; Salt and black pepper to taste; 2 tablespoons honey, or maple syrup; 4 brochette skewers or 8-10 wooden or metal kebab skewers

Ingredients

1 (28 ounce) can Red Gold® Canned Whole Peeled Tomatoes 28 oz OR
2 (14.5 ounce) cans Red Gold® Canned Whole Peeled Tomatoes 14.5 oz, drained
1 1/2 cups low fat ricotta cheese
1 cup chopped fresh parsley
1 cup chopped fresh basil
1 large egg, beaten
2 garlic cloves, minced
4 slices bacon, halved
Salt and black pepper to taste
2 tablespoons honey, or maple syrup
4 brochette skewers or 8-10 wooden or metal kebab skewers

Instructions

Step one

Preheat oven to 375° F. Neatly trim the stem-end of the whole peeled tomatoes and clean out the tomato center. Chop the stem-ends and reserve. Stand the tomatoes on a rack with the open side draining.

Step two

If the skewers are wooden, soak for 15 minutes in cold water. In a large bowl place the chopped tomato ends, ricotta cheese, parsley, basil, garlic and egg. Mix well until smooth. Place in a large plastic sandwich bag trimming a corner for a hole or use a pastry bag. Refrigerate or use immediately.

Step three

Stuff the tomatoes evenly until plump with the ricotta mix. Clean the opening with a towel. Refrigerate, if possible, before wrapping with bacon. Wrap each with bacon half and stick with a skewer. Set a roasting rack on a baking sheet and place the tomatoes seam side down.

Step four

Roast the bacon wrapped tomatoes about 20 minutes.; As bacon cooks, the cheese mixture will firm up the tomato. Turn and continue to roast another 5 minutes. Drain on paper towels. Allow to cool before serving.