Instructions: Use a sharp knife (serrated is best) to cut a thin top from each tomato, just enough to remove the stem. Use a tomato shark (a small, round spoon-like tool with serrated edge) or the small end of a melon baller to remove and discard the seeds, leaving the shell intact. Lightly sprinkle the inside with salt.

Place the tomatoes, cut-side down, on a baking sheet lined with paper towels. Allow them to drain for 4 to 6 hours or overnight in the refrigerator.

Mix the crumbled bacon, lettuce, mayonnaise, minced basil and green onion in a bowl. (This can be made several hours ahead and refrigerated.)

To assemble, place the tomatoes, cut-side up, on a work surface. (To keep tomatoes stable, use a sharp knife to cut a small slice off the bottom, taking care not to cut through tomato). Fill each tomato with about 1/2 a teaspoon of the bacon mixture until just nicely mounded, using a small espresso or measuring spoon or pastry bag fitted with plain wide tip. Top each with a small basil leaf or minced basil, if using. Serve chilled.

This recipe yields 24 tomatoes.

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