BLT Stuffed Tomatoes

2 pints cherry tomatoes

6 slices of bacon

½ cup mayonnaise

1 cup finely chopped romaine lettuce from the heart

Salt

Cut off the stems of the tomatoes and discard. Using a paring knife, remove the seeds and discard; place the tomatoes cut side down on paper towels to drain.Meanwhile, in a heavy skillet, over medium heat, cook the bacon until crisp. Drain on a paper-towel-lined plate, and then finely chop.

Spoon the mayonnaise into a resealable bag and cut the tip off of one corner.Place the tomatoes cut side up on a platter and press some romaine lettuce into each tomato; sprinkle with salt. Pipe the mayo over the romaine and then top with bacon.


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