“Tooooo many tomatoes!!!!!!!”, said you.
Is that what you’ve been saying lately as you survey your garden? A little over zealous when you planted your little starlet seedlings, hmm? I can hear it now ” Ooohh, I’m going to can/freeze/dehydrate tons of tomatoes, and I’m gonna make stewed tomatoes, salsa, and TONS of healthy sauce!”.
I know, because I said the same thing.
While the tomato plants on my side of the world aren’t quite ruby-red globes yet, (and I can see I have a shitload coming), I know in other spots of the world they are screaming to come off the vine. What do to with all of them is what’s playing on every well-intentioned gardeners mind.
So when you’re all salsa’d out, you can’t stand the thought of ANOTHER can of tomato sauce, and every neighbor in a mile radius of you pretends not to see you when you offer them a basket like a Price is Right model,…….. try this recipe.
Oooh I’m telling you, this recipe is fanfreakintastic! If you like the combination of bacon and tomato………. wait… what am I saying.. “IF”???? EVERYONE likes that combo and if you don’t, well, I’m breaking up with you, because I can’t be friends with people who don’t like a bacon tomato combo, I mean come on!!!
In an effort to eat less carbs lately, (namely anything starchy and white) I skipped the BLT sandwich idea. Here’s the better plan:
A good size tomato.
Slice thickly (3 slices).
Dredge the slices first in coconut flour, then egg, then in seasoned almond flour mixed with shredded parmesan cheese. You can choose any seasoning your beautiful heart desires. I chose a bit of seasoning salt, rosemary, lemon pepper seasoning and some garlic powder.
Fry till golden on each side.
Dollop on a bit of sour cream, bacon and then finish with chopped chives (I used dill, because I didn’t have any chives).
Oh sweet momma. The rich, tomato-y freshness that contrasts off the salty bite of the bacon, mixed with the creaminess of the sour cream, is a combination that could make the heavens open and harps play Queen’s “We are the champions”. … Ok, maybe not THAT song, but something just as triumphant. Seriously my lovies, this recipe is amazing.
I’ve seen a different version of this miracleness made by what has to be one of the hottest chefs in Canada. Like.. SUPER hot. If you’re thinking Chef Chuck Hughes, you’d be right. Clean the drool off your lip, I know.. I know….. he’s so sexy right? His version was to dredge the tomato in your standard flour egg and panko mix, and instead of bacon, he used pancetta. So yeah… pancetta, shmancetta!!! Bacon works just as well if you’re not feeling fancy.
You could serve these as the headliner on your plate with a side salad, or they can easily play co-star as the side dish. This is a fresh, cheap, SUPER TASTY way to enjoy your summer bounty. If you brought these to a barbecue in the neighborhood, I’m pretty sure you’d be the one most talked about…………………………………….. in a good way.
What are some of the ways you’re going to use your summer tomatoes? Leave a comment below and let us know!