Winter BLT
You may ask…what makes this a “Winter” BLT vs. a “Summer” BLT? Replicate the sweetness of summer tomatoes anytime with cherry tomatoes roasted into a confit that’s sweet and satisfying!
This week I was craving a BLT. But… it’s March. Months away from tomato season. The only tomatoes that are worth buying are cherry tomatoes that look like mini San Marzanos- sometimes labeled as “snacking” tomatoes or sugar bombs. Rather than slice these tiny guys for my sandwich, I roasted them into a deeply flavorful confit with garlic and thyme. Combined with basil mayo, little gem lettuce and crispy bacon this sandwich delivered!
Winter BLT
Equipment
- immersion blender
Ingredients
- 1 lb bacon cooked until crisp
- 8 slices sourdough
- 1 head little gem lettuce or romaine
Tomato Confit
- 2 cups cherry tomatoes (look for super sweet varieties) sliced in half
- 1 tsp olive oil
- 2 cloves garlic minced
- 1 tsp dried thyme
- 1 tsp salt
- 1 tsp black pepper
Basil Mayonnaise
- ¾ cup mayonnaise (I like Duke's Light)
- 1 bunch basil
- 3 cloves garlic roasted
- 1 tsp salt
- 1 tsp black pepper
Instructions
- Preheat the oven to 425°F. You'll cook the bacon, tomato confit and roast garlic for the basil mayo all at the same time.
- Place the bacon on a sheet tray lined with parchment paper. Cook until crispy, flipping once.
- In a small baking dish, place all Tomato Confit recipes. Stir to combine. Clear a small area on the side of the dish. Add the 3 whole cloves of garlic for the basil mayonnise to the side of the baking dish to roast. Place in oven and roast until tomatoes are very soft, about 20 minutes.
- Place basil mayonnaise ingredients in 2c measuring cup. Use an immersion blender to combine. (can be combined in a regular blender, food processor or finely chop all ingredients and blend into mayo).
- Toast bread slices and spread with basil mayo. Assemble sandwiches with lettuce, bacon slices, tomato confit.