Updated: Jun 23
Its Creole Tomato Season! And, In honor of the "BIGGER THE BETTER" (as my Pawpaw would say) juicy, plump Creole Tomatoes..We're sharing our family favorite Stuffed Creole Tomato Recipe with you!
If you want to hear the history of the Creole Tomato, or see us cook this recipe, check out our Facebook Page! Where we do a Live Cooking Show every Wednesday at 6 p.m.
1 Roasted Chicken
1 Pack of Thick Bacon (7 strips)
1/2 cup of diced green onions
1/4 cup Chopped Fresh Basil
1 block of Water Mozzarella
1/2 Cup Creole Tomato Salad Dressing
4 large Creole Tomatoes
Start by heating up a pan for your bacon on the stove at medium-high. While pan is heating begin to pull chicken off the bone, setting it in a bowl on the side. Your pan should be heated at this point and you can begin to add bacon. I use about 6 to 7 strips for this recipe. Cook bacon until crispy. Once bacon is cooked, lay it out between napkins to soak up grease and cool off. Use a food processor to shred chicken. Dump chicken back into bowl. Crumble bacon into a bowl. Add green onions, Chopped Basil, and Creole tomato salad dressing. Mix well. Crumble water mozzarella by hand into the mixture, then fold in using a spatula. Cut your creole tomatoes in quarters, but do not cut through all the way. Leaving 1 inch space at base of tomatoes, Allowing the tomato to flower open. (See picture above) Salt and Pepper tomatoes lightly (or preferred taste) Scoop your mixture into the center of the tomatoes, and drizzle some cousins creole tomato salad dressing over the top. Top off with leftover green onions or crumbled bacon for presentation.
Serve right away or cover and refrigerate till you are ready to dig in.
Leftovers can last up to 2 days, refrigerated!