Lay out sheets of plastic wrap, lay out three strips of bacon on the sheets and cover with more plastic wrap. Using a small meat mallet, lightly pound the bacon until it is thin& almost doubled in size. Take two of the fried tomatoes and stack them. Take 1 strip of bacon at a time and tightly wrap it around the tomato stack. Do this two more times so that the tomatoes are completely covered. Repeat this process until you have four bacon tomato wraps. They will look somewhat like a hamburger. Using a large sauté pan, place the wraps inside and turn on the flame keeping it to a medium flame. Cook the wraps on one side until the bacon starts to get crisp. Turn them over and repeat this step until both sides are moderately crisp. Be careful not to burn the bacon. Turn each wrap on its side so that you can crisp the sides. This is a bit tricky but a necessary step. When the wraps are crisp remove from the pan and place on a cookie sheet and hold in a warm oven until ready for assembly. Add the remaining bacon to the pan and cook until crisp. When it is cool enough to handle, chop it fine and reserve for the tomato- mayonnaise.