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Steakhouse Tomato Stacks


  • 1 tablespoon extra virgin olive oil (EVOO)

  • 6 slices bacon, chopped

  • 1/2 cup buttermilk

  • 1 cup crème fraiche

  • 1 clove garlic, grated

  • 2 tablespoons fresh dill, chopped

  • 2 tablespoons chives, chopped

  • Juice of 1 lemon

  • 3-4 tablespoons prepared horseradish

  • Salt and ground black pepper

  • 6 beefsteak tomatoes

  • 1 small red onion, thinly sliced into rings


Place a small skillet over medium heat with 1 turn of the pan of EVOO, about 1 tablespoon. Add the chopped bacon to the skillet and cook until golden and crispy, about 5 minutes. Remove the bacon to a paper towel-lined plate and let cool. While the bacon is cooking, whisk together the buttermilk, crème fraiche, garlic, dill, chives, lemon juice, horseradish, salt and pepper in a medium-size mixing bowl. Set dressing aside. Slice each of the tomatoes in half widthwise. Lay a few rings of red onion onto the base of each tomato and then cap each tomato off with their tops. Transfer the tomato stacks to a serving plate, top with a little of the prepared dressing and garnish with the bacon.