Combinations for tomato season

By Susan McClanahan

Even though the local tomato harvest will be coming soon, the tomatoes coming out of the South are pretty tasty and will suffice until ours are ready here in Southeast Missouri. I might be rushing the tomato season, but I enjoy them so much, I guess I am just anxious to get started using them all season long.

Today I am sharing recipes that combine two natural go-together flavors: bacon and tomato. If you enjoy that famous flavor combination, you will enjoy these recipes today.

Bacon and Tomato Muffins

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 tablespoon sugar
• 1 cup milk
• 1/2 cup mayonnaise
• 3/4 cup crumbled cooked bacon (about 12 strips)
• 1/2 cup chopped seeded plum tomatoes
• 2 tablespoons minced fresh parsley

In a large bowl, combine the flour, baking powder and sugar. In a small bowl, whisk milk and mayonnaise until smooth. Stir into the dry ingredients just until moistened. Fold in the bacon, tomatoes and parsley.

Fill greased or paper-lined muffin cups two-thirds full. Bake at 400 degrees for 20 to 25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack to cool completely. Yield: 1 dozen.

Bacon and Tomato Spaghetti

• 8 ounces uncooked spaghetti
• 1/2 pound thick-sliced bacon strips, chopped
• 2 cups cherry tomatoes, halved
• 3 cups fresh baby spinach
• 1/4 cup balsamic vinaigrette
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• Grated Parmesan cheese

Cook spaghetti according to package directions. Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 2 tablespoons drippings. Saute tomatoes in drippings until tender. Drain spaghetti; stir into skillet. Add the spinach, bacon, vinaigrette, salt and pepper; heat through. Sprinkle with cheese. Yield: 4 servings.

BLT Macaroni Salad

• 16 ounces elbow macaroni, uncooked
• 3/4 cup mayonnaise
• 1/4 cup sour cream
• 3 tablespoons rice vinegar
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1 1/2 teaspoons ground black pepper
• 8 pieces of bacon, crumbled
• 1 cup seeded and diced tomato
• 1 cup roughly chopped baby spinach

Cook macaroni according to package instructions. Drain. Mix together remaining ingredients and toss with macaroni until combined. Cover and refrigerate until ready to serve.

BLT Sandwich with Avocado and Spicy Sauce

The spread on this sandwich is bursting with flavors of cilantro and serrano chili, which are a great combination with a kick. Avocado adds a nice creaminess to the BLT. A great summertime sandwich.

• 4 slices whole-grain bread, toasted
• 2 slices cheddar cheese
• 6 to 8 slices avocado
• 8 slices bacon
• 4 slices large tomato
• 4 lettuce leaves, torn in pieces

For spicy mayonnaise:

• 2 tablespoons light mayonnaise
• 2 teaspoons finely chopped cilantro
• 2 teaspoons finely chopped serrano chili
• 1/2 teaspoon garlic salt
• 1/2 teaspoon onion salt
• 1/4 teaspoon black pepper
• 1 teaspoon lemon juice

While bacon is frying, slice vegetables for sandwich and set aside. Move bacon to paper towels to drain when crispy. Place bread in toaster and mix mayonnaise with seasonings, stir well. Dress and build sandwich; enjoy.

BLT Salad

If you love BLT sandwiches, especially in the summer when tomatoes are fresh and plentiful, then you'll love this recipe. This salad showcases the flavors of that classic sandwich easily and deliciously.

• 4 bacon strips, diced
• 4 cups spring mix salad greens
• 1 medium tomato, chopped
• 1/2 cup cubed cheddar cheese
• 1/3 cup mayonnaise
• 1 to 2 tablespoons sugar
• 2 teaspoons cider vinegar
• Salt and pepper to taste
• 1/2 cup salad croutons

In a skillet or microwave, cook bacon until crisp. Drain on paper towels. In a salad bowl, combine the greens, tomato and cheese. In a small bowl, combine the mayonnaise, sugar, vinegar, salt and pepper. Pour over salad; toss to coat. Sprinkle with bacon and croutons. Yield: 4 servings.

BLT on a Skewer

The pancetta is the star of this recipe. Pancetta is a great twist on traditional bacon (which would be a good substitute and just as delicious). If you love a BLT, then you'll really enjoy these tasty treats. And who doesn't love to eat food from a stick?

• 1 tablespoon olive oil, extra virgin
• 1 pound (1/2-inch-thick) sliced pancetta, cut into 1-inch squares
• 1 pint cherry tomatoes, halved
• 1 package (1 ounce) fresh basil
• 3 cups cubed (1-inch-thick) sourdough bread

In a large skillet, heat olive oil over medium heat. Add pancetta and cook, stirring frequently, for 8 to 10 minutes or until lightly browned. Remove pancetta and drain on paper towels until cool.

On 4-inch wooden skewers, thread 2 pieces pancetta, 1 cherry tomato half, 1 basil leaf and 1 bread cube. Serve with creamy ranch dressing as a dip for the skewers.

Here's a great tip for halving the tomatoes. Take two round lids, put some tomatoes on one and cover with the other. With a sharp knife, cut between the lids. Repeat until all are halved.

Single Serving BLT in a Bowl

• 1/4 cup uncooked elbow macaroni
• 3 tablespoons fat-free mayonnaise
• 4 teaspoons chili sauce
• 1 1/2 teaspoons lemon juice
• 1/2 teaspoon sugar
• 1/2 teaspoon sodium-free chicken bouillon granules
• 1 plum tomato, chopped
• 2 tablespoons chopped red onion
• 1 cup torn iceberg lettuce
• 1 bacon strip, cooked and crumbled

Cook macaroni according to package directions; drain and rinse in cold water. In a small bowl, combine the mayonnaise, chili sauce, lemon juice, sugar and bouillon; stir in the macaroni, tomato and onion. Refrigerate until chilled. Serve in a lettuce-lined bowl; sprinkle with bacon. Yield: 1 serving.

Have a great week and, until next time, happy cooking.