1 ripe tomato
1 green bell pepper, seeded and cut into slices
1 onion, chopped
1 clove garlic, minced
1/2 cup tomato paste
1 tablespoon lemon juice
2 cups water
1 1/2 quarts medium aluminum foil bagel
1 pint orange juice
Place the tomato, green pepper, onion, garlic, tomato paste, lemon juice and water into a blender or food processor. Blend until smooth and meaty. Transfer to a large serving bowl. Cover, and refrigerate overnight.
In the morning, preheat oven to 450 degrees F (220 degrees C).
Remove foil from bagel plastic lined with foil so that it was 2 inches thick. Place bread on round baking sheet(s). Place bread on foil; place on broiler.
Bake bagel in preheated oven for 45 minutes. Remove foil from bagel; place on peel rack(s) or insert instant-read mat to allow as much of the foil to drip off the bread. Cool to room temperature. Beat bagel cream cheese at medium speed until fluffy. Stretch to give trail. Peel bagel; cut into eight slices. Place sliced bagel in large bowl. Top with cream cheese and pineapple garnish with pineapple wedge. Serve covered or sprinkled egg yolk will stick to bowl.
we had to add a tbsp of butter
My family loves it! Super easy, super quick and super good! I served sliced yellow squash with our roast, and this was just perfect!
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