Ingredients
8 medium tomatoes
8 slices bacon, crisply cooked and crumbled
2 (10 oz.) pkg. frozen chopped spinach
3/4 c. bread crumbs
1 tsp. curry powder
1 tsp. garlic powder
salt and pepper
melted butter
sour cream
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Sausage stuffer for charcuterie, forcemeat preparations
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Sausage stuffer for charcuterie, forcemeat preparations
Rotary food mill — smooth passata, applesauce, baby food, mashed potato
Natural hog casings for fresh and cured sausages
Record your recipes and experiments — organized cooking journal
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Cut a thin slice from the top of each tomato. Scoop out and discard pulp. Sprinkle inside with salt and turn upside down to drain for 30 minutes to 1 hour. Defrost spinach and drain well. Mix bacon, spinach, bread crumbs, salt, pepper, curry powder, garlic powder and enough melted butter to moisten. Stuff tomatoes with mixture, place in buttered baking dish and drizzle with small amount of butter. Bake uncovered at 350° for 20 minutes. Top with sour cream and serve.