At the beginning of August, I am dying for some garden tomatoes. They seem to come in at a snail's pace, one maybe two, here and there. Slowly ripening, so slow. As the first fruits ripen in Val's garden, I covet them. Then when she begins to give me a few at a time, I hoard them and hide them from the rest of my family. Eating them when no one else is home to ask me what I am having for lunch.
September sneaks up on us just before Labor Day and tomatoes are everywhere. Val drops them off at my house bags at a time, when I am not home. So, I can't object by protesting that I already have way too many to eat.They soften so fast in the big bowl on my kitchen table. Displayed as the centerpiece instead of a vase full of flowers.
Getting creative is the only way to trudge through the abundance of tomato season. I roast them with olive oil, a pinch each of salt and sugar, maybe some balsamic vinegar, rosemary or thyme. There is always the easy side dish, Caprese Salad: slices of tomatoes and mozzarella with basil leaves layered in between. But neither of these options make up a rounded out meal requiring extra thought in these last lazy days of summer leading into the school year.
If September was a sandwich, it would most definitely be a B.L.T. Piled ridiculously high with sliced red, ripe Beefsteak tomatoes rendering it nearly impossible to eat and making the tomato it's star. It should be called, T.B.L. (Tomato, bacon and lettuce sandwich). Sturdy white bread is a must. I prefer thinly sliced sourdough or pain de mie from the local French bakery. A smear of Hellman's mayonnaise is a lovely addition in most cases and necessary as this sandwich needs something to bring the crunchy green lettuce and salty bacon together with the show stopping acidity of the tomatoes. But I prefer a sandwich spread with a little more personality. It's actually Hellman's, lemon juice and another summer favorite: basil. So simple, it can be thrown together in a flash in a food processor. Make a larger batch than what you need and you can use it for a vegetable dip or put it on any sandwich to add character and zip.
If you aren't totally sick of tomatoes by the end of September, then you haven't had your fill. I suggest you take a trip to your local farm stand or farmers' market, STAT. Fill a bag with all the colors of the heirlooms: yellow, orange, red and pink. Pick up a loaf of freshly baked bread. Eat this for B.L.D. (breakfast, lunch and dinner) for the rest of the week. Only then will you be ready for fall to arrive and finally become tired of tomato season.
B.L.T. (Bacon, Lettuce and Tomato Sandwich)
(Serves about 4)
1-2 large Beefsteak or or other locally grown tomatoes, sliced
6 leaves of Green Leaf or other locally grown lettuce
sliced sourdough or other favorite white sandwich style bread
cooked bacon slices
Lemon Basil Mayonnaise (see recipe)
Preheat oven to 425 degrees. Line a rimmed baking sheet with tinfoil, long enough to reach over each edge. Spread out bacon in an even layer over the tinfoil. Place bacon in oven.
While the bacon is cooking, slice the tomatoes. Wash and thoroughly dry the lettuce. Place bread slices in a dish (up to eight for four sandwiches). Make the Lemon Basil Mayonnaise.
Frequently check the bacon. After about 10 minutes, move bacon around sheet with tongs if some pieces are baking faster than others. Flip slices if undersides need browning. The bacon should only take about 15 minutes to cook and can go from slightly browned to burned in a matter of minutes. Once desired browning is achieved, gently remove from oven as not to splatter bacon grease. Remove each bacon slice to a plate lined with paper towel to absorb excess grease.
Once the bacon has cooled to room temperature, place slices on a clean plate. Serve all components of sandwich: tomatoes, lettuce, bread, bacon, Lemon Basil Mayonnaise, salt and pepper so that everyone can make their own.
Lemon Basil Mayonnaise
(makes about 1 cup)
3/4 cup Hellman's Mayonnaise
1/4 cup sour cream
juice from 1/2 lemon
1 handful of fresh basil leaves
2 shakes hot sauce (I use Tabasco)
Place mayonnaise, sour cream and lemon juice in a food processor. Roughly chop the basil leaves and add to mayonnaise, etc. Add the Tabasco and blend until the basil turns into tiny specks. Taste and add salt and pepper. Blend again. Refrigerate Lemon Basil Mayonnaise until ready to use and up to one week.