Deviled Tomatoes
My friend Cindy Nix Sturdivant lives on the Countiss Place near Swan Lake, Mississippi. She has a nice plot of tomatoes, herbs, and peppers out the back door of her kitchen. This hot and spicy dish is inspired by her. She is so much fun because she can always get folks fired up for a party, like her epic dove hunt party, which grows every year, on Labor Day weekend. She needs to plant a bigger plot.
Nix [no relation to Cindy] vs. Hedden was the case that brought the question of whether a tomato is a fruit or a vegetable before the U.S. Supreme Court in 1893. Although the tomato is a fruit, the court unanimously ruled that the tomato would be thought of as a vegetable in regards to the Tariff Act of 1883, setting a precedent that still holds today.
Recipe information
Yield
serves 6
Ingredients
Preparation
Step 1
In a large skillet set over medium heat, cook the bacon until crisp, about 6 minutes. Transfer the bacon to paper towels and reserve the bacon drippings in the pan. Add the bell pepper, onion, jalapeños, and garlic to the pan. Cook, stirring occasionally, for 5 minutes.
Step 2
Meanwhile, scoop the flesh out of the center of the tomatoes and chop, reserving the shells. Add the chopped flesh to the pan. Stir in the oregano, season with salt and pepper, and cook for 2 minutes.
Step 3
Place an oven rack in the center of the oven and heat the broiler.
Step 4
Put the bread slices in a 9 x 13-inch baking dish. Top each slice of bread with a tomato half. Divide the vegetable mixture evenly among the tomato halves. Top each with cheese. Broil for 3 minutes or until the cheese is melted.
