BLT tomatoes

This is a tasty dish, and I learned the hard way, cut the BOTTOM off the tomato so the stem end becomes the base. This will keep your tomatoes from rolling around. Also, I use a strawberry huller to get all the tomato guts out -- works like a charm.

Ingredients
1# bacon
18-24 Campari tomatoes
1 bunch romaine lettuce
1 c sour cream
1 c mayo
1/2 tsp celery salt
Kosher salt

Non-standard supplies
None

Instructions

1. Cook bacon until crispy, crain and cool completely 
2. Prep tomatoes by cutting off bottoms and removing seeds, ribs and juice 
3. Gently salt and invert hollow tomatoes on a paper towel to try to draw out more moisture 
4. With a knife, chop bacon until fine. 
5. In a bowl, mix sour cream, 1/2 c mayo, bacon and celery salt. Mixture should be thick. But if unmanageable, stir in more mayo, up to 1/2 c more 
6. Put mix into a ziploc bag and cut corner off to create piping bag 
7. Tear a small piece of lettuce off and stuff into cup, allowing some lettuce to be seen 
8. Pipe in mixture and serve