tedln

I've always believed if a tomato doesn't taste good on a BLT sandwich, it probably won't taste good anywhere else. For me, a BLT is the gold standard for tomatoes.

I saw something interesting on a cooking show the other day when a chef made a BLT pie. She used a normal home made pie shell filled with alternating layers of sweated onions on the bottom, crumbled bacon, and sliced tomatoes with two layers of each until the pie shell was full. She then baked the pie for thirty minutes at 350 degrees. She topped each slice of pie with shredded lettuce and a vinaigrette dressing.

Now I can't wait for my spring tomatoes so I can try a BLT pie.

Ted