Chow Town

BLTs don’t always have to be a sandwich

Stuffed Tomatoes
Stuffed Tomatoes Special to The Star

BLTs are the best of summer sandwiched between two pieces of bread.

My recipe has a clever twist: a reverse BLT, and perfect for late summer when it’s really hot. Make sure to pick your favorite heirloom tomatoes when they are chin-dripping good.

If you like your BLT straight, enjoy the recipe as written. Of course, adding chunks of avocado or kernels of roasted corn to the stuffing is tasty.

Reverse BLT Stuffed Tomatoes

Makes 4 servings

2 to 3 cups arugula

4 slices bacon, cooked and chopped (turkey or soy bacon are good substitutes)

2 slices rice bread, cut into 1-inch square pieces, or bread of your choice

2 ounces cheddar-style goat cheese

1 tablespoon balsamic vinegar

4 large tomatoes, core removed

Salt and pepper, to taste

Heat oven to 400 degrees.

In a large bowl, mix the arugula, bacon, bread, cheese and balsamic vinegar. Stuff each tomato with the mixture. Place the tomatoes in a 400-degree oven for 10 minutes. Or if it’s too hot and you don’t want to be in the kitchen, place the tomatoes on a hot grill, cover and let cook for 5-10 minutes. Season with salt and pepper if desired.

Renee Kelly is the owner of Renee Kelly’s Harvest in Johnson County. Her passion is changing the food system, one plate at a time. Her inspiration is nature and the many growers in the Kansas City area.

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