Beefy Tomato Sandwiches Food

TOMATO SANDWICHES

Steps:

• Toast the bread. Take each slice and rub one side all over with the cut side of the garlic clove. (The clove should start to disintegrate into the bread.) Rub each slice with the cut sides of the soft halved tomato, pressing so the tomato flesh sticks to the bread. Drizzle bread with oil, then sprinkle with salt.
• Spread mayonnaise over the tomato pulp. Place the sliced tomatoes on top of 2 pieces of the bread. Cover tomato slices with onions and sprinkle with salt. Top with bacon if using, then use the other 2 slices of tomato-rubbed bread to make sandwiches. Eat over the sink.

BEEFY TOMATO SANDWICHES

Steps:

• In large skillet, cook the bacon over medium heat until crisp, about 8 minutes; drain on paper towels.
• Break each piece in half.
• Meanwhile, using a blender, puree the tomatoes with their oil until mostly smooth.
• In a medium bowl, mix the tomato puree with the mayonnaise and pepper.
• Spread half of the sauce on the roll bottoms.
• Top with the roast beef, 3 pieces of bacon and 1 slice of provolone.
• Preheat an outdoor grill or grill pan to medium-low.
• Place the sandwiches and the roll tops on the grill.
• Cover and cook until the rolls are toasted and the meat is heated through, about 5 minutes.
• Slather the roll tops with the reserved sauce and place on the sandwiches.

BEEF-TOMATO SOUP

Steps:

• In a large Dutch oven or heavy-bottomed stock pot, cook and stir the beef, onion and green pepper in the 2 tbsp oil until meat is browned on all sides; drain the oil.
• Add in the next 10 ingredients.
• Bring to a boil.
• Reduce heat; cover and simmer for 35-30 mins, or until the potatoes are tender.
• Stir in the crushed tomatoes and the tomato paste.
• Cover and simmer for another 25-30 mins longer, or until the meat is tender.
• Discard the bay leaves before serving.
• Garnish soup bowls with a couple of tablespoons of sour cream if desired.

MEATBALLS AND NO-TOMATO BEEFY SAUCE, A VINTAGE RECIPE

Steps:

• Saute onions in oil until light brown stirring often.
• Trim crusts from bread and soak in milk; break up and add to onions in skillet. Stir with fork to blend.
• Add seasonings and eggs to above and work this mixture into meat with fingers (in bowl if easier).
• When well blended, wet hands and form balls size of walnut. Set on waxed paper.
• Bring broth and water to simmer over medium heat. Drop meatballs into broth, cover and turn heat to low and simmer for 10 mm. or until done.
• SAUCE: Melt 3 T. oleo in small pot and whisk in 1/3 Cup flour. Measure 2 Cups of the beef broth and whisk gradually into flour mixture. Add 3 T. lemon juice and drained capers from 2½ oz. bottle. (Lemon juice and capers optional.) Simmer on very low for 15 minute.
• Gotta have mashed potatoes with this.