Marinated Tomato BLT's
This is another way to enjoy all of the tomatoes from the garden. There is nothing better than a BLT with garden tomatoes. Make sure to toast the bread as this will support everything. This is a summer dream dinner!
bon COOK Tools used:
Perforated Baking Sheet
Flexiflat or Flexipat 9x13
FRENCH PANTRY EVOO
FRENCH PANTRY Traditional Balsamic
Mini Whisk
Mini Herb Chopper
Ingredients
2 homegrown tomatoes, sliced
1/3 cup FRENCH PANTRY EVOO
2 tablespoons FRENCH PANTRY Traditional Balsamic
2 garlic cloves, minced
1/2 teaspoon dried Italian seasoning
8 slices bacon
4 slices sourdough bread
1 avocado, thinly sliced and sprinkled with salt & pepper
1/4 cup mayonnaise
Directions
Slice the tomatoes and place them in the 9x13 Flexiflat. In a bowl, whisk together the olive oil, vinegar, garlic and seasoning until combined. Pour it over the tomatoes. Cover the dish and refrigerate for at least 2 hours, or even longer. Flip the tomatoes a few times while marinating.
Preheat the oven to 400 degrees F. Place the Flexiflat or the 9x13 Flexipat on a Perforated Baking Sheet and fill with the bacon. Bake for 20 minutes or until desired doneness. Drain the bacon on paper towels.
Assemble the BLT's. Toast the sourdough bread, spread with mayonnaise, and layer with the marinated tomatoes, bacon, and avocados.