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Bacon wrapped tomatoes in cheese sauce

Method

  • Preheat oven to 160°C fan forced (180°C normal).
  • Core and blanch the tomatoes in a large pot of boiling water for 1 min. Remove and allow to cool, before peeling and setting aside.
  • Gently seal the bacon on both sides in a non-stick pan (with no oil).
  • Then wrap a bacon rasher around each tomato and secure with a toothpick.
  • To make the mornay sauce, melt the butter in a heavy-bottomed pot, add the flour and gently cook, whisking well. When thick and smooth, add the boiling milk all at once. Add the cream and tasty cheese, and gently cook until the cheese melts. Then add seasonings, mustard and Worcestershire to taste.
  • Pour some mornay sauce in the base of a large ovenproof dish, top with the tomatoes (in one layer), cover with more sauce and sprinkle parmesan on top. Then cook in the oven for about 40 mins until the tomatoes collapse a bit.
  • Serve with plenty of good crusty bread on the side. 
  • from "Entertain" by Ed Baines

Ingredients

  • 12-18 medium tomatoes
  • 12-18 rindless bacon rashers
  • 100 gm butter
  • 100 gm plain flour
  • 1 litre hot milk
  • a splash of cream a handful of grated tasty cheese
  • sea salt & freshly ground pepper
  • 1 heaped tspn Dijon mustard
  • Worcestershire sauce
  • freshly grated parmesan (optional)

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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