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Tomato Stacks

Yield 6 servings


  • 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

How to Make It

  1. Cut each tomato in half crosswise, and set aside.

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

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

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

  5. 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.

Oxmoor House Homestyle Recipes