BLT Stuffed Tomatoes Greg Lofts   From Every Day with Rachael Ray November 2007 EIGHT SERVINGS Prep Time: 30 min Cook Time: 10 min 2 pints cherry tomatoes (about 32) 6 slices bacon 1/2 cup mayonnaise 1 chipotle chile in adobo sauce, finely chopped 1 cup finely chopped romaine lettuce leaves from the heart Salt 1. Cut off the stem ends 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. 2. Meanwhile, in a heavy skillet, over medium heat, cook the bacon until crisp. Drain on a paper-towel-lined plate, then finely chop. 3. Stir together the mayonnaise and chipotle and spoon into a resealable bag. Cut off the tip of one corner. 4. Place the tomatoes cut side up on a platter and press some romaine inside each tomato; sprinkle with salt. Pipe some chipotle mayo over the romaine and top with bacon.

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