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Recipe from: Cream Puff
This is a great recipe to try, especially if you have an overabundance of garden tomatoes at the end of summer.
8 medium-to-large ripe, but firm, tomatoes
½ pound sliced bacon
¼ head lettuce
½ cup shredded cheddar cheese
4 green onions, chopped fine
3 tablespoons mayonnaise
½ teaspoon white vinegar
¼ teaspoon beau monde seasoning
1 dash hot pepper sauce
With a serrated knife, slice the tops off tomatoes and reserve tops. Remove the cores and discard. Using a small spoon—a grapefruit spoon works well, scoop out tomato pulp and seeds from the tomatoes, reserving ½ cup good tomato bits/pulp. Let tomato shells drain upside-down on paper towels.
Meanwhile, in a large skillet over medium to medium-high heat, cook bacon until crisp; transfer bacon to paper towel to drain. Thinly slice lettuce into fine shreds and transfer lettuce to a medium or large mixing bowl. Add reserved tomato bits or pulp, shredded cheddar cheese, green onions, mayonnaise, vinegar, Beau Monde seasoning and hot pepper sauce; stir until well blended. Crumble the cooked bacon and stir into the lettuce mixture. Place tomato shells upright on a large platter. Spoon lettuce filling into the tomato shells, mounding slightly. Replace tomato tops. Serve immediately.