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BLT Roma Boats

Submitted by Jaci Hammer, of Dandridge, Tenn.

"I always have an abundance of garden-ripe tomatoes from June to September and while I do can some for winter use, there is nothing like the flavor of a fresh picked ripe tomato," writes Jaci."


  • 10 Roma tomatoes, split lengthwise
  • ½ lb. strip bacon, fried crisp
  • 4 cups iceberg lettuce, finely shredded
  • ¾ cup mayonnaise or Miracle Whip-style salad dressing


Spoon out seeds and membrane of the Roma halves. Finely chop bacon in food processor. Shred lettuce with a hand grater or use grating blade in a food processor. In large mixing bowl, combine lettuce, bacon, and mayonnaise. If it's too dry, add a little buttermilk or more mayonnaise. Spoon into Roma halves and put on a platter. Garnish with paprika or parsley if desired.

Serves 10 appetizer servings.