This video is unavailable because we were unable to load a message from our sponsors.

If you are using ad-blocking software, please disable it and reload the page.

These broiled BLT tomatoes round out Rach's steakhouse-inspired holiday meal, featuring beef tenderloin stuffed with blue cheese and oven-roasted potatoes served with two dipping sauces. They're a versatile side dish and a great way to make the most of out-of-season tomatoes! 

Pro Tip from Rach: If you're preparing the full menu above, bake the bacon just before or just after the potatoes. Then, after the potatoes are roasted and the tenderloin is resting, broil the tomatoes.


  • 1 pound meaty bacon
  • 6-8 large beefsteak tomatoes (1 per person)
  • Salt and pepper
  • EVOO non-aerosol cooking spray
  • 3 cups homemade or store-bought garlic croutons
  • 3-4 (for 6 servings, use 3; for 8, use 4) bunches upland cress or picked watercress leaves
  • 2 cups grated Parm cheese
  • A handful of parsley, finely chopped


Serves: 6 to 8


Bake bacon at 400°F, center rack, on slotted pan or wire rack-lined baking sheet. Cool to handle and coarsely chop. 

Cut tops off tomatoes and carefully seed and scoop out. Season with salt and pepper and lightly spray with oil. 

Coarsely process croutons.  

Broil the tomatoes on high to brown edges, then add a layer of croutons, half the bacon, some cress, more croutons and Parm. Brown 1 minute to melt Parm. Top with a few more leaves of cress, the remaining bacon and parsley.