DEVILED TOMATOES (for six)

6 slices bacon, cut into ½ inch pieces

1 cup chopped green bell pepper

1 cup chopped red onion

2 jalapeno peppers, seeded and diced

2 garlic cloves, minced

3 large tomatoes, peeled and halved

1 tablespoon chopped fresh oregano

salt and freshly ground black pepper

6 slices sourdough bread, toasted

¼ pound pepper Jack cheese, shredded (1/2 cup)

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1.   In a large skillet set over medium heat, cook the bacon until crisp, about 5 minutes.  Transfer the bacon to paper towels and reserve the bacon drippings in the pan.  Add the bell peppers, onion, jalapenos and garlic to the pan.  Cook, stirring occasionally for 5 minutes.

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.

3.  Place an oven rack in the center of the oven and heat the broiler.

4.  Put the bread slices into 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.  Sprinkle with bacon and serve.

adapted from Martha Hall Foose, A Southerly Course