Stuffed Tomato BLT

Stuffed Tomato BLT

We both really like BLTs, and have tried to make them in different ways.  This was a version without bread.  It was also a great way to use some of the arugula from our garden (which is growing like crazy right now).  Worked great for dinner for the two of us, and we look forward to sharing it as an appetizer with some of our friends.

Ingredients

Arugula Pesto
2 oz Arugula
1/8 c peanuts
1/6 c olive oil
1/8 parmesan cheese
1 teaspoon salt

4 slices bacon

2 tomatoes
½ c ricotta cheese
2 tablespoons fresh oregano, finely chopped

Directions

Pesto:
Put all ingredients into food processor and puree.

Cook bacon until crispy, and crumble.

Cut tomatoes in half, and remove insides, save juice and seeds. 
Mix ricotta, bacon, tomato juice and oregano together
Spoon pesto inside tomatoes.  Add ricotta and bacon on top of pesto.

Cost

Parmesan Cheese: $0.31
Bacon: $1.25
Tomatoes: $1.20
Ricotta Cheese: $1.00
From garden: Arugula, Oregano
On hand: peanuts, olive oil, salt: $0.50
Total: $4.26
Per Serving: $1.07

Dashi Tomato Puree with a Prosecco Cream

Dashi Tomato Puree with a Prosecco Cream

We had a dinner party coming up, which needed a first course.  We also had received a set of cordial glasses as a wedding gift that had been unused.  Greer really likes tomato soup, and there has oft times been a bottle of prosecco opened in celebration with friends and family. 

Ingredients:
Tomato Puree:

2 lbs vine ripened tomatoes, quartered
3 large garlic cloves, unpeeled
1 large shallot, diced
1 teaspoon fresh oregano, chopped
1 tablespoon butter
1 cup dashi
1 Thai pepper, thinly sliced

Prosecco Cream:

1 cup whipping cream
1/8 cup prosecco

Directions:

Place the tomatoes and garlic on a pan and cook at 350F for 1 hour. Let cool, remove garlic peel.
Cook shallots, oregano and butter in a saucepan over medium heat until shallots are soft. Add tomatoes, garlic and dashi.  Reduce heat and let simmer for 15-20 minutes. In a blender, puree the mixture and strain through a fine sieve.  Salt and pepper to taste.  Chill.

Add prosecco to cream, and beat until thickened.

Fill cordial glass ¾ full of chilled puree, top with cream, garnish with a Thai pepper slice.

This should make approx 6 servings.

Cost (most bought at Whole Foods):

2 lbs vine ripened tomatoes: $4.07
3 large garlic cloves: $0.15
1 large shallot: $0.63
1 teaspoon fresh oregano: from garden
1 tablespoon butter:
1 cup dashi (approx $1.50 for kombu and bonita flakes)
1 Thai pepper: $0.10
Whipping Cream: $1.70
Total: $8.15
Per plate: $1.36

Changes: It was pretty good the first time through, and worked for a quick bite first course.  I would like to try the tomato puree with lemongrass, and pickle the Thai peppers.