I look forward to this time of the year when there are fresh vegetables you can buy at the farmer’s market or when neighbors are kind enough to share their garden goods. My neighbors, Elaine and Rodney Ragsdale, were so hospitable in bringing to my doorstep the largest tomatoes I have ever seen. They were also beautiful in their color and, soon to find out, their taste. Tomatoes are one of my favorites, especially the South Georgia ones. I don’t know why but they just taste better.
My mother-in-law, Frances Gillis, had a salad that I loved in the summer. It was simply chopped tomatoes, cucumber and Vidalia onion. You just add to that a dollop or two of mayonnaise, sprinkle with plenty of salt and pepper and then add crushed saltine crackers. Yummy! You got to stir you up some of that!
I found this recipe last year and it has been one of my favorites. It’s easy to fix and very delicious! Have a great week and try to stay cool!
Bacon-Spinach & Couscous Stuffed Tomatoes
6 large tomatoes
1 ½ tsp. kosher salt, divided
½ tsp. black pepper, divided
1 cup chicken broth
1 cup uncooked couscous
6 thick-cut bacon slices
5 ounces baby spinach (4 cups)
2 oz. feta cheese, crumbled (½ cup)
1 tablespoon of thinly sliced fresh basil
Preheat oven to 375 degrees. Using a paring knife, remove core from tomatoes, leaving a 2-inch cavity. Be careful not to cut through skin. Sprinkle with salt and pepper. Place tomatoes on a lined baking sheet. Bring chicken broth to a boil in a small saucepan. Stir in couscous. Cover and remove from heat. Let stand for 5 minutes and then fluff with a fork.
Cook bacon in a large skillet until crispy and then transfer to a paper-lined plate, reserving 1 tablespoon of drippings. Place remaining drippings in a small bowl. When bacon is cooled, roughly chop to measure about ½ cup. Reserve 2 tablespoons for garnish. Cook spinach in reserved 1 tablespoon of dripping in a skillet, stirring often until wilted. Stir together spinach, couscous, feta, basil and remaining bacon and salt and pepper. Brush outsides of tomatoes with reserved bacon drippings. Stuff tomatoes with couscous mixture. Bake tomatoes in oven until tender, about 25 minutes. Sprinkle with reserved chopped bacon and serve immediately.