At first, this recipe seems like a way to pretend you aren't eating tomatoes, but it turns out to be a strong complement to any tomatoes more than capable of holding their own against another powerful flavor.
What follows is an amalgam derived from several websites and a book in my friend's house.
• 4 large, firm tomatoes (Creole are best, but anything with solid flesh and a strong flavor will do. I did some German beefsteaks from the first stand on the left in D.C.'s Eastern Market that were great)
• 1 pound or so of bacon
• 1 green pepper
• 6 to 7 good size cloves of garlic
• 2 tablespoons flour
• enough cream
For the tomatoes:
To start, fry the bacon in the pan until it starts to resemble the texture of bacon bits. If you have friends around, give them bacon; you'll have some extra.
Cut each tomato into thick slices and lay them in a pan, then drizzle about a teaspoon of bacon drippings on each slice. For the love of god, leave the extra drippings in the pan. Finely chop the pepper and garlic, and sprinkle on top.
Chop the bacon until it is bacon bits, then sprinkle on top. Pour about some water into pan, just enough to cover the bottom very thinly, and bake at 425 F for 15 minutes.
For the sauce:
Stir the flour into the remaining bacon grease on low heat to make a roux. Pour in the drippings from the bottom of the tomatoes, and then add cream and milk until it is a good and proper consistency.
To learn more about Creole tomatoes, read Dave's article here.
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