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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.
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.