We love heirloom tomatoes, but…in the winter? Really? Well, yes. Our friends at Frieda’s – The Specialty Produce Company are offering beautiful garden-fresh heirloom tomatoes this month, and they were kind enough to send us some to sample.
Heirloom tomatoes – known for their odd shapes and mottled colors – are the classic first generation tomatoes that you might recognize from your grandparents’ back yard. They are plump and full of real tomato flavor (no hothouse staleness here).
We were a little torn about what to do with our heirloom tomatoes because on the one hand, they’re so flavorful you want to enjoy them uncooked. But on the other hand, it is winter, and we’ve been craving comfort food. So we split it down the middle – We made a family dinner with these “BST Sandwiches” – bacon, spinach, tomato. And yes, the kids ate the spinach and the tomatoes. True fact – they’ll eat just about anything to get through to the bacon.
BST Sandwich (we call it “Best Sandwich”)
8 oz. bacon, cooked and drained
2 medium heirloom tomatoes, thinly sliced
1 cup fresh spinach leaves
1 small handful basil leaves
Rosemary mayonnaise (see note).
Preheat oven to 375 degrees. Toast bread in the oven, open-faced, for 7 to 10 minutes or until it is light golden brown and crispy. Distribute bacon evenly across one side of the bread; repeat with tomatoes, spinach, and basil. Spread the other side of the bread with a light coating of rosemary mayonnaise. Close the bread, then slice the bread into individual sandwiches. Serve immediately. Serves about four.
*Note: You can make your own rosemary mayonnaise, but we just added some finely chopped fresh rosemary to some mayonnaise we already had on hand.
Love these heirloom tomatoes? If you’re near a Ralph’s grocery store, you’re in luck – Ralph’s will have them on special for the rest of the month for $2.99 per pound.