Ingredients
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4
-
-
3
-
1/4
-
1
-
1/4
-
1/2
-
-
-
-
-
-
-
-
Directions
Vera Cruz Tomatoes, Here’s a tasty way to use up those end-of-the-summer tomatoes , MMMMM MMMMM GOOD! These were fairly easy to make and tasted terrific I wouldn’t change a thing , Here’s a tasty way to use up those end-of-the-summer tomatoes
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Steps
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1
Done
|
Cut a Thin Slice from the Top of Each Tomato and Carefully Scoop Out the Insides; Sprinkle the Shells With Salt and Invert Onto Paper Towels to Drain While You Prepare the Stuffing. |
|
2
Done
|
in a Large Skillet, Fry the Bacon Until Crisp; Drain on Paper Towels and Crumble; Pour Off All but 2 T of Fat from the Skillet. |
|
3
Done
|
Cook the Onions in the Bacon Drippings For 5 Minutes. |
|
4
Done
|
Slice the Spinach Into Medium-Sized Pieces, Stir Into the Skillet and Cook For 3-5 Minutes, Until Wilted; Remove from the Heat and Allow to Cool. |
|
5
Done
|
Meanwhile, Heat the Oven to 375. |
|
6
Done
|
Add the Sour Cream and Bacon to the Spinach; Stir Well to Combine and Fill the Tomatoes With the Mixture and Place in a Greased 8-Inch Baking Dish or Pie Plate. |
|
7
Done
|
Bake For 20-30 Minutes, Until Tender. |
|
8
Done
|
Top With the Shredded Cheese and Bake 2-3 Minutes Longer. |
