Ingredients
4 Jersey Fresh tomatoes
salt & pepper, to taste
Bacon, 4 slices
1 clove Jersey Fresh garlic
1/2 tsp olive oil
1/2 c Jersey Fresh arugula
1/2 c garlic croutons, crumbled
2 TB mayo
1 TB Jersey Fresh chives, diced (optional for garnish)
Steps
10m prep time / 48m cook time
1. Preaheat oven to 425
2. Hollow out the tomatoes. Season with salt and pepper and invert to drain
3. Line a rimmed baking sheet with aluminum foil or parchment paper. Set a baking rack inside the rimmed baking sheet.
4. Rub garlic clove with oil and wrap in foil
5. Lay bacon on the rack. Place garlic foil bundle on rack as well
6. Bake at 425 for 15-18 minutes or until bacon is crispy. Let bacon and garlic cool slightly then cut bacon into crumbles and mince the garlic. Reserve bacon drippings
7. In a medium bowl, toss bacon, garlic, arugula, croutons, mayo and salt and pepper (to taste)
8. Stuff bacon and arugula mixture into tomatoes
9. Brush tomatoes with bacon drippings
10. Bake stuffed tomatoes in 8x8 baking dish at 425 for 20-30 minutes
2. Hollow out the tomatoes. Season with salt and pepper and invert to drain
3. Line a rimmed baking sheet with aluminum foil or parchment paper. Set a baking rack inside the rimmed baking sheet.
4. Rub garlic clove with oil and wrap in foil
5. Lay bacon on the rack. Place garlic foil bundle on rack as well
6. Bake at 425 for 15-18 minutes or until bacon is crispy. Let bacon and garlic cool slightly then cut bacon into crumbles and mince the garlic. Reserve bacon drippings
7. In a medium bowl, toss bacon, garlic, arugula, croutons, mayo and salt and pepper (to taste)
8. Stuff bacon and arugula mixture into tomatoes
9. Brush tomatoes with bacon drippings
10. Bake stuffed tomatoes in 8x8 baking dish at 425 for 20-30 minutes