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from the kitchen of Sharmagne Leland-St. John
20 large cherry tomatoes
¼ cup chopped chives
10 slices bacon, crisp and crumbled
½ cup lettuce, finely chopped
3 tablespoons wasabi mayonnaise
Salt and pepper to taste
Cut the top off the tomatoes, scoop out the seeds
and pulp for use in some other recipe such as
gazpacho. Lightly salt the inside of the tomatoes
and turn them upside down on a paper towel to drain
for about15 minutes.
Combine the bacon, chives, lettuce and mayonnaise,
season with salt and pepper (keeping in mind, you
have already salted the inside of the tomatoes).
Fill the tomatoes just before serving.
2001- 2012, Quill & Parchment
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