Mom and I have been trying to think of ways to use Mr. Joe’s tomatoes, so here are some recipes I found. There is definitely nothing wrong with a plain old BLT, but here is a souped-up version from Chef Billy Parisi. Lindsey Lillard sells her homemade sourdough bread at Treat Yourself Boutique, so what’s stopping you?
Ultimate Homemade BLT For the garlic aioli:
2 pasteurized eggs, yolk separated 1 1/2 tsp lemon juice 1 finely minced garlic clove 1 tsp Dijon mustard 12 ounces olive oil Salt and lemon juice to taste Mix together the egg yolk, lemon juice, garlic, and mustard in a bowl or in a food processor on low speed until combined and slightly frothy. Next, add in about ½ to 1 teaspoon of olive oil slowly while continuing to mix until it has been mixed in.
Then, slowly pour in the olive oil while continuing to vigorously whisk by hand or on low speed in a food processor until all of the oil has been added and the aioli has been emulsified and is thick.
Finish by adding in lemon juice and salt.
For the garlic aioli
1/2 cup above aioli recipe 1/4 cup shredded asiago cheese 1 tbsp chiffonade basil For the sandwich:
1/4 cup softened unsalted butter 8 slices sourdough bread 8 leaves leaf lettuce 4 thinly-sliced large ripe tomatoes 24 strips crisp cooked bacon 1 cup alfalfa sprouts Aioli: add all of the ingredients to a small bowl and mix together until combined. Keep cool in the refrigerator until it’s ready to use.
Spread the butter evenly on both sides of all the sliced bread and cook on low heat in a large skillet until browned, about 2 minutes per side.
To plate: Spread some aioli on one side of a sliced toasted of bread and then layer on sliced leaf lettuce, sliced tomatoes, bacon, and sprouts. Spread some more aioli on another sliced of bread and then place it aioli side down onto the BLT sandwich and press down on it. Slice and serve.
—kwc—
I have eaten tomato pie, but I haven’t tried this particular recipe. After reading the comments I would add a layer of cheese and Italian seasoned breadcrumbs to the bottom of the crust because people complained the bottom got soggy. Salting your tomatoes and letting them drain for a while will also help with the moisture. Other reviewers said the topping is so good that they doubled it, so you may want to do the same.
Fresh Tomato Pie
1 (9 inch) pie shell 7 ripe tomatoes, sliced 1 yellow onion 3/4 cup mayonnaise 1/3 cup shredded mozzarella cheese 1/3 cup grated Parmesan cheese Ground black pepper to taste 2 tsp fresh basil 2 tsp fresh oregano Preheat oven to 350. Bake the pastry shell for 8 to 10 minutes or until browned. Slice onion and place in the bottom of pastry shell. Slice tomatoes and arrange over onions. Add black pepper to taste.
In a medium bowl, combine mozzarella, Parmesan and mayonnaise. Spread this mixture evenly over tomatoes.
Bake for 20-25 minutes or until golden brown. Once cooked, garnish with fresh herbs.
—kwc—
Fresh Corn and Tomato Casserole
4 slices bacon 8 ears fresh corn 1/4 cup butter 1 teaspoon salt 2 large tomatoes, sliced Preheat oven to 350. Place bacon in a large, deep skillet. Cook over medium-high heat until crisp and evenly brown, drain. Chop bacon and set aside.
Cut corn from cobs. There should be about 4 or 5 cups of corn kernels. Melt butter in a large skillet over medium heat. Add the corn, and cook for about 5 minutes, stirring constantly. Stir in the bacon and salt and remove from heat.
Spread a layer of the corn mixture into the bottom of a 2-quart casserole dish, then layer with tomatoes. Repeat layers twice, ending with tomatoes on the top.
Bake uncovered in preheated oven for 30 minutes, or until corn is tender.
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