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It’s TLB time!

Posted on August 6th, 2007 – 11:28 AM
By Connie Nelson

Get the toaster going! Grab the mayo! The best eating of the season is here! It’s TLB time!

(In case you’re wondering, a TLB is a BLT with its priorities straight.)

I had my first straight-from-the-garden tomatoes this weekend and they were umm-umm great. I had: sliced tomatoes; sliced tomatoes with grilled eggplant; sliced tomatoes with a little bit of sea salt, olive oil, basil and goat cheese; and, best of all, a TLB. Now tomato, lettuce and bacon sandwiches are going to be on the menu at least once a week until I run out of tomatoes.

What’s coming up in your garden and heading straight for the dinner table? Got any simple recipies you’re willing to share?

This entry was posted on Monday, August 6th, 2007 at 11:28 am and is filed under Tomatoes, Peppers + Eggplant. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.

12 Responses to "It’s TLB time!"

Peter Hoh says:

August 6th, 2007 at 1:35 pm

For me, it’s a slice of tomato with peanut butter and finely sliced onions. Mmmm.

Connie Nelson says:

August 6th, 2007 at 2:22 pm

Serious? Peanut butter and tomatoes? What do you call it? PBT?

Peter Hoh says:

August 6th, 2007 at 2:31 pm

Seriously. It’s a PBOT. Gotta get the onions in the name, too.

I forgot to mention that I sprinkle a little black pepper over it, too.

Connie Nelson says:

August 6th, 2007 at 2:37 pm

A tomato sandwich, sure. A tomato and onion sandwich, even better. But peanut butter and tomatoes? A PBOT? I hate to waste even one tomato trying this, so before I do, can you perhaps describe the taste? Or maybe compare it to something else edible?

Peter Hoh says:

August 6th, 2007 at 5:20 pm

Connie, I can’t recall the circumstances behind my first PBOT. It is not unusual for me to slather a nice piece of whole wheat toast with peanut butter. One day, we probably had a few too many tomatoes, and I stuck a slice on top.

The salty taste of the peanut butter goes well with the tomato, and the onion fits in nicely, too.

Toasting the bread elevates it a little, but my PBOT won’t ever be confused with haute cuisine.

Maybe you would have preferred the Thai peanut chicken with coconut milk I made for lunch today. The peanut butter, tomatoes, and onions got along nicely in that dish, too.

Connie Nelson says:

August 6th, 2007 at 5:50 pm

I think I may be coming around. I have had Thai peanut sauce on a dish with tomatoes . . . OK, I’m gonna try it. But just with a cherry tomato!

Seza says:

August 7th, 2007 at 8:42 am

That’s what I had last night for dinner only at our house we add avocado. It makes a TLB awesome.

Connie Nelson says:

August 7th, 2007 at 9:48 am

Umm, now that sounds like a more appetizing way to dress up a TLB. (Sorry, Peter, I was gonna try a PBOT but I just couldn’t bring myself to do it.)
BTW, I had a great TBL at Mission Restaurant in downtown Minneapolis the other day. It had harissa sauce on it. Anybody know what’s in said sauce?

Cat says:

August 7th, 2007 at 1:38 pm

The favorite at our house is tomato with fresh mozarella cheese and basil (also fresh from the garden) with some olive oil. Slice and layer it, or cube it and toss it together for a wonderful salad. Either way - divine!

Judybusy says:

August 7th, 2007 at 2:09 pm

Harissa sauce is a spicy paste used in North African cooking. Here is a simple recipe:

INGREDIENTS:
10-12 dried red chili peppers
3 cloves garlic, minced
1/2 teaspoon salt
2 tablespoons olive oil
1 teaspoon ground coriander
1 teaspoon ground caraway seeds
1/2 teaspoon cumin
PREPARATION:
Soak the dried chilies in hot water for 30 minutes. Drain. Remove stems and seeds.

In a food processor combine chili peppers, garlic, salt and olive oil. Blend.

Add remaining spices and blend to form a smooth paste.

Store in airtight container.

Enjoy!

laura says:

August 7th, 2007 at 8:43 pm

i made pasta fagioli with my recent bounty of fresh tomatoes. i have a bumper crop coming in and might try my hand at homemade spaghetti sauce again. sure took a lot of tomatoes for not a lot of sauce tho if memory serves me correct.

mostly though, i just stand in my garden, pull green beans off the plants, and eat them right there. i save a few to give to my dog and my tortoise, they both like veggies too.

Jaime Chismar says:

August 8th, 2007 at 2:33 pm

I had my very first yellow pear tomatoes last week. I tosses them in a Greek salad with my home grown cukes!

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