Tomato Stacks



6 servings

Recipe from

Oxmoor House


3 large firm tomatoes, peeled
6 slices bread
6 slices bacon
1 medium-size green pepper, chopped
1 medium onion, chopped
1/2 teaspoon salt
3/4 cup (3 ounces) shredded Cheddar cheese


Cut each tomato in half crosswise, and set aside.

Cut each bread slice with a 3 1/2-inch cookie cutter. Toast bread rounds on each side, and set aside.

Cook bacon in a large skillet until crisp; drain well, reserving 2 tablespoons bacon drippings in skillet. Crumble bacon, and set aside.

Sauté green pepper and onion in reserved drippings until tender. Stir in salt.

Place toast rounds on a baking sheet. Top each toast round with a tomato half, sautéed mixture, cheese, and crumbled bacon. Broil until cheese melts.