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BLT Stuffed Tomatoes

November 2007
BLT Stuffed Tomatoes

by 47 people

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Makes: 8 servings

Prep: 30 mins

Cook: 10 mins

Ingredients
  • 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
Directions
  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.
Tip Make it ahead:
  • Stuff the tomatoes with the romaine a few hours before your get-together. Just before serving, sprinkle with salt, add the chipotle mayo and top with the bacon.