Baked Beans in Tomato Cups

Jul 08

Tarrant FiglioVegetables, retro food 4 Comments

From The Modern Family Cookbook

5 large tomatoes
celery salt
2 teaspoons sugar
No. 2 can baked beans

Wash but do not peel tomatoes. Cut out stem end and scoop out centers leaving thick walls. Sprinkle inside of tomato cups with celery salt and sugar and fill with baked beans. Butter a shallow baking pan and set the tomatoes in it. Bake in a moderate oven (350° F.) until tomatoes are soft and beans are hot through, about 20 minutes. If desired, a slice of bacon may be laid across each filled tomato and baking continued until bacon is crisp. The scooped-out centers of the tomatoes may be quickly stewed, seasoned with salt, prepared mustard and a little sugar, and strained to serve as a sauce around the baked tomatoes. 5 servings.