4x Large Tomatoes
Fry the bacon and let it go cold.
Turn the oven on to 180 degrees.
Mix together bacon, cheese and bread crumbs in equal measures. Cut off the
top of the tomatoes and keep to one side. Scoop seed out with a spoon,
careful not to break the sides of the tomato. Stuff them with the mixture to
the top and put the tops of the tomatoes on top. Please on a baking tray and brush with oil.
Bake in the oven for 30 minutes until the cheese has melted.
Carefully take off tray with a spatula and serve.
Carpenter’s Shopping List
4 x Large own grown tomatoes
Wobbly Bottom Blue Stilton
Maynard’s back bacon
Chiltern rapeseed oil