All posts tagged tomato

B.L.T. with Poached Egg and Basil Mayo

Published September 30, 2012 by jenmatteson

I’m still on tomato overload and finally made our first B.L.T.s with them (I really can’t believe it’s taken this long!).  However, I wanted to make them a little fancy, so I added a poached egg and basil mayo.  Not that B.L.T.s alone aren’t good enough, because let’s face it, bacon and fresh from the garden tomatoes, YUM!  But, I thought the egg would add just a little bit of class (because “money can’t buy you class”, right Countess LuAnn?).  I love basil on my B.L.T.s, but didn’t have any on hand.  I went for the next best thing and mixed an equal amounts of basil pesto and Miracle Whip (mayonnaise would work just fine, but we prefer the tangy zip of the Whip).

Taking a picture of this beauty was another story.  Of course, as mentioned previously (and probably in many posts to come this winter), the pictures aren’t very good since it gets so dark so soon now-a-days (yes, I’m blaming light, not my photography skills, and I can because I haven’t yet invested in one of those super fancy lights).  Not only does the lighting suck, but I was afraid to put the top of the sandwich on and cut it, because of course, the beautifully poached egg would puncture.  That’s the point of the sandwich in the first place, but trying to capture that moment when the yolk leaks out of the egg and all over the rest of the sandwich is an art.  Which is precisely why I am not a food photographer, or even a photographer in general!

This was really good.  Nate didn’t even speak a word while putting it down.  Very quick, very easy, and if you can’t or don’t want to poach an egg, you can always use a fried over easy egg.  Works the same!

B.L.T. with Poached Egg and Basil Mayo

Source: Pigzilla Original
Servings: 2 sandwiches


2 tsp distilled vinegar
2 eggs
2 tbsp basil pesto
2 tbsp Miracle Whip (or mayonnaise)
4 slices whole wheat bread, toasted
16 leaves spinach, washed and dried
1 large tomato, sliced
6 slices bacon, cooked


1. Fill a large sauce pan with water and add vinegar.  Bring to a low simmer.  Slowly add eggs, one at a time (tips for a perfectly poached egg).  Cook for about 3 minutes, until whites are set and yolks are warm and runny.

2. Combine pesto and Miracle Whip in a small bowl.  Spread on one side of the four slices of toasted bread.  Layer one slice of bread with spinach, tomato, bacon, and top with poached egg.  Add second slice of bread and serve immediately.

Simple Tomato Sauce

Published September 10, 2012 by jenmatteson

I love tomatoes.  I remember as a child, my mother introduced me to eating whole tomatoes with a little bit of sugar sprinkled on.  What an awesome treat, and not too unhealthy, depending on how much sugar I actually used.  I haven’t had a tomato that way in years, but recently it’s been on my mind with the bushels of tomatoes I’ve been receiving from my dad; he has two different kinds in his garden.  However, my dad doesn’t eat tomatoes, and my mom has been out-of-town for the last month.  So, in turn, Nate and I get deliveries of tomatoes every week.  More tomatoes than we could possibly eat casually.  Seriously, this is one week’s worth:

I had to take action before these beauties went to waste, so I decided to make enchiladasHow, you may ask, will this help me use up all of my tomatoes?  Well, I needed a tomato sauce to make a homemade enchilada sauce, and I’ve never made a tomato sauce from fresh tomatoes, only canned.  I figured there’s no time like the present to give it a whirl.  I didn’t follow any particular recipe, but based it off of my marinara sauce, without the canned tomatoes and wine.

It turned out great and was a perfect base for my enchilada sauce.  The tomato sauce was very simple and relatively quick.  Adjust seasonings as desired.  I’d love to try this on some pasta or spaghetti squash this fall!  It’s easily adaptable to add veggies and proteins.

Simple Tomato Sauce

Source: Pigzilla Original
Servings: Yields 2 cups


6 large tomatoes
4-6 cloves garlic, minced
1 tbsp dried oregano
1 tbsp dried basil
1 tbsp red pepper flakes
1/2 tbsp dried rosemary
2 tsp sugar
1/4 cup water
salt and pepper


1. Roughly chop tomatoes and puree in food processor.

2. In a medium pot, heat olive oil over medium-low heat.  Add garlic and saute until fragrant, about 2 minutes.  Add tomato puree, oregano, basil, red pepper flakes, rosemary, sugar, and water.  Bring to a boil.  Cover and reduce heat.  Simmer for 35-34 minutes, until sauce thickens.  Add salt and pepper to taste.  Use immediately, store in airtight container and refrigerate for up to 1 week, or freeze for up to 6 months.

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