What's For Dinner: BLT Sandwiches + Parmesan Roasted Tomatoes


There are a lot of tomatoes in our garden on the verge of being ready to be picked, so I am currently gathering as many tomato recipes as I can. If we have enough ripen at the same time, I imagine we'll can up some salsa or tomato sauce. But the majority of our tomatoes are heirloom varieties which are delicious when eaten fresh. I'm sure there will be plenty of bruschetta in our future as well, and I've also got my eye on several tomato tart recipes.

Last week several of our lemon boys were ready to be picked, and they were a delicious addition to the classic BLT sandwiches we had for dinner one night. As a bonus, I had also picked up a couple of heirloom tomatoes from Stoney Acres Farm and made a small batch of Parmesan roasted tomatoes to enjoy as a side.

What are your favorite tomato recipes?

BLT Sandwich (printer-friendly version)
makes one sandwich

2 slices white sandwich bread, toasted
1-2 teaspoons mayo
3 slices bacon
2-3 thinly sliced heirloom tomato
1-2 leaves romaine lettuce, torn into large shreds

1. Spread a thin layer of mayo on one side of each slice of bread. Layer one slice of bread (mayo side up) with lettuce, tomato, and bacon. Place the other slice of bread on top, mayo-side down. Serve immediately.
2. If you're looking to jazz up your BLT, add a fried egg, sliced avocado, or your favorite cheese to the sandwich.



Parmesan Roasted Tomatoes (printer-friendly version)
makes 2-4 servings

2 heirloom tomatoes, cut into 1/4-1/2" slices
fine sea salt
freshly ground black pepper
1/2 - 1 tablespoon extra virgin olive oil
1/2 - 1 tablespoon balsamic vinegar
dried oregano
1/4 - 1/2 cup freshly grated Parmesan

1. Preheat the oven to 425 degrees. Line a baking sheet with parchment paper.
2. Place the sliced tomatoes on the prepped baking sheet. Sprinkle each tomato with salt and pepper.
3. Drizzle each tomato with olive oil and balsamic vinegar.
4. Roast the tomatoes in the oven for 20 minutes.
5. Remove the baking sheet from the oven. Top each tomato with a pinch of dried oregano and a generous sprinkle of Parmesan. Return to the oven and bake for an additional 5 minutes.
6. Let cool slightly before serving. You could serve them as-is as a side, or on toasted sourdough or other bread as bruschetta or a sandwich topping.




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