I Love BLTs, but I don’t like to make them in the winter because of the non-flavored tomatoes which are available. Recently I saw an idea around this on a blog or something from Martha Stewart – a Winter BLT. Tossing a can of drained diced tomatoes with garlic, olive oil, s&p and roasting at a high temp until the tomatoes are dry and beginning to brown. (I’ll be adding more herbs/seasonings next time) You use this as a spread adding to the layers for the sandwich. And, I’m happy to say, after the fact, it does work. At least I would prefer this method in the winter than to go without or using accessible tomatoes.
After roasting, chop the heck out of the tomatoes to make a nice spread consistency.
Starting with homemade bread and my friend, Chef David Nelson’s Canadian Bacon didn’t hurt the flavors, I can tell you. Plus, we love the addition of a thin layer of peanut butter….I know I just lost a few people on this, but don’t knock it if you haven’t tried it.
Herb bread
Making the BLT
Winter BLT
And, you have a BLT that is acceptable until summer is back and all those delicious Heirloom tomatoes are to be had again!!
After roasting, chop the heck out of the tomatoes to make a nice spread consistency.
Starting with homemade bread and my friend, Chef David Nelson’s Canadian Bacon didn’t hurt the flavors, I can tell you. Plus, we love the addition of a thin layer of peanut butter….I know I just lost a few people on this, but don’t knock it if you haven’t tried it.
Herb bread
Making the BLT
Winter BLT
And, you have a BLT that is acceptable until summer is back and all those delicious Heirloom tomatoes are to be had again!!
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
www.achefsjourney.com