Veracruz Tomatoes from an old BHG book

These are so good. I’ve been making these for 20 years and always take them to every potluck or picnic. Always get positive reviews. They’re from a ‘60s Better Homes and Gardens book or magazine I have somewhere (the recipe is long memorized lol).

Veracruz Tomatoes

Makes 6-8 servings

*4-8 medium to large uniform tomatoes that can stand upright (stem end sliced from each; all seeds, juice, and pulp scooped out; scallops cut into sliced edges-see picture)

*6 slices bacon (crisp cooked, drained, crumbled)

*2 TB bacon drippings

*1 medium yellow onion (chopped)

*1 large bunch or package fresh spinach

*8 oz sour cream

*1.5 shredded or grated cheese

*few dashes hot sauce

Preheat oven to 375. In large skillet, heat drippings and sauté onion until tender. Stir in spins and cook down. Remove from heat. Stir in bacon, sour cream, cheese, and hot sauce. Spoon into tomato shells. Bake, uncovered, in ungreased shallow baking dish or pan for 10-12 minutes.