Make room for the tomatoes. There are red dots throughout the garden. At first glance like red freckles peppering the staked vines. It’s a great sight, as for years we have tried and failed at the tomato endeavor. But it seems our fairy godmother sprinkled some growing dust over the field. So, now with a gazillion plants in the ground and producing… ideas as to how to best use them are being researched.
Here is a great one that will use the basil that is full and leafy too.
BLT with Pesto Mayonnaise. Oh yes, you are thinking this is gourmet… I think it is garden… I live by the use it or lose it policy. If I don’t use these plants, OUT they go. And I do love to cook, so this recipe uses my new ripening tomatoes and the fragrant basil plant too.
2 cups fresh basil leaves, washed
6 Tablespoons grated Parmesan cheese
1/4 cup pine nuts, toasted
1 t minced garlic
pinch of salt
1/4 cup of olive oil
3/4 cup of mayonnaise (I used the new type that is out now made with olive oil)
12 oz package of bacon, cooked crisp and drained
5 large tomatoes, sliced thickly… let these veggies have their moment in the sun!
12 thick slices of brioche or egg bread
3 cups fresh lettuce
Coarsely chop basil leaves, cheese, nuts, garlic and salt in processor. While machine is running gradually add olive oil. Stir Mayonnaise into pesto and chill.
Sprinkle tomato slices with pepper. Either toast bread, or put in a George Foreman until lightly browned. Spread with 2 Tablespoons of pesto mayonnaise over each bread slice. Arrange each sandwich with a layer of bacon, top with lettuce and tomato, any extra bacon can be placed on top too… Put on top piece of thick bread – put in George Foreman and let it toast. Oh, this even smells as good as summer can produce.byDeborahonTuesday, June 24, 2008Email ThisBlogThis!Share to TwitterShare to FacebookShare to PinterestMilitary Life:Deborah,Recipe,summer food,Tomatoes