Cornbread Stuffed Tomatoes

We picked up a few tomatoes yesterday that had the most delicious flavor. As much as I love Fall, I will miss the tomatoes that we have in the summer. This recipe is a great way to enjoy the last tomatoes of summer.

4 ripe tomatoes
2 cups crumbled cornbread
1/2 cup mayo
4-6 slices bacon, cooked and crumbled
3-4 green onions, chopped
Salt and Pepper to taste
Remove tomato cores, scoop out pulp and place in a bowl, leaving the tomato shell intact.
Stir together tomato pulp, cornbread and remaining ingredients. Spoon mixture into tomato shells and serve immediately.
*Taken from Southern Living Magazine 2002 Sept

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