It’s really a shame about summer being so hot. All of this wonderful produce available–my refrigerator is bursting at the bolts with our CSA veggies–and no desire to cook! The thought of turning a gas burner on makes me wince, and I’d rather just pretend I don’t own an oven.
We’ve been getting particularly beautiful tomatoes from Red Fire Farm. I have a confession, though. I’m not a huge fan of raw tomatoes. I tend to eat around them. They get picked out of sandwiches halfway through and blatantly ignored in salads. I discovered that cooking them, even just slightly, makes a world of difference.
I LOVE slightly cooked tomatoes! They are the perfect sandwich filler.
And slightly cooked anything is good in this heat. This is a light, summery sandwich I made for lunch. It’s quick, easy, tasty, and takes advantage of the enormous amounts of summer tomatoes and basil we have at our disposal. I’ve spread the sourdough with Tofutti Better Than Cream Cheese, which is really one of the best vegan cheese products out there.
2-3 Roma Tomatoes, sliced lengthwise 1/4″ thick
1 Generous Pinch Salt
1 Tbs Olive Oil
1-2 Pinches Dried Italian Herbs
1 Splash Balsamic Vinegar
2 Slices Sourdough
Tofutti Cream Cheese
4-5 Basil Leaves
Heat a skillet over medium heat with oil and herbs. Once hot, add tomatoes in one layer. Give the pan a little shake and flip the tomatoes about. Add salt. Once they are beginning to soften, but not falling apart, add a splash of balsamic vinegar while shaking the pan. Turn off heat. This process should only take a few minutes.
Spread your bread with tofutti, add chopped basil and pepper. Place tomatoes on top of that. Grill sandwich with a weight on top. If you’re not grilling, simply toast the bread first, then add tofutti and tomatoes. Enjoy! I’m going to go clean out my freezer so I can crawl inside it.
PS – I’m incredibly flattered to have been nominated in the 2007 VegNews Veggie Awards!! If you’re feeling so inclined, pop over and vote for me in the food blog category. Thanks!!