Quick Tomato Sandwich 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.

QUICK TOMATO SANDWICH

Steps:

• In a small bowl, combine ketchup, mayonnaise, salt, and hot pepper sauce. Mix well. Meanwhile, toast bread in toaster. Spread mixture on all 4 slices of toast; set aside.
• Arrange lettuce leaves on the bread followed by 3 or 4 slices of tomato. Top with another piece of bread. Repeat with the other sandwich.

SIMPLE TOMATO SANDWICH

Steps:

• Toast bread.
• Slice tomato.
• When bread is adequately toasted, liberally spread both sides with Miracle Whip (or butter one side with Miracle Whip on the other).
• Lay tomato slices on one side of bread.
• Salt tomato to taste.
• Slap that baby together and savor summer at its best!

QUICK TOMATO SAUCE

Steps:

• Open the can of tomatoes and pour off the juice into a bowl. Use the lid to press against the tomatoes to extract as much juice as possible. Then use your hand to squeeze the tomatoes to a pulp. Reserve the juice and pulp separately and set the empty can aside.
• Heat the olive oil in a heavy saucepan over medium high heat until hot. If using the jalapeno, tilt the pan to collect the oil in a little pool against the side and drop the jalapeno into the oil. Cook until lightly brown, about 2 minutes. Remove the jalapeno and reserve.
• Add the onion to the pan and cook, stirring occasionally, until soft, about 2 minutes. Add the garlic and cook briefly until light gold. Add the tomato juice and bring to a boil. Simmer rapidly for several minutes. Add the crushed tomato pulp. Then rinse the remaining pulp out of the can by filling it halfway with water and add that to the pan. Add the bay leaf, jalapeno, if using, and salt and pepper, to taste, and return to a boil. Add the sun-dried tomatoes and stir. Lower the heat to medium and simmer, stirring occasionally to prevent scorching, until the mixture thickens and the tomatoes have turned an orange red versus the pale blue red they were straight from the can, about 30 minutes. Add the oregano halfway through the cooking.
• Discard the bay leaf. Peel, seed and mash the jalapeno with a spoonful of the sauce and pass at the table so diners can add as much heat s they like to their plates.
• Variation for quick tomato sauce: substitute 2 pounds vine ripened tomatoes for the canned tomatoes. Peel the tomatoes, cut in 1/2 crosswise, and squeeze out the juice and seeds over a sieve suspended over a bowl. Chop the tomatoes. Proceed as directed, omitting the dried tomatoes and using jalapeno, if desired. The recipe may be increased proportionately.

QUICK TOMATO SAUCE

Steps:

• In a medium bowl, combine all ingredients and let sit for about 20 minutes to allow flavors to meld.
• Cook's Note: Sauce can be made ahead of time and kept covered in the refrigerator for up to 3 days or frozen for up to 3 months.

TOMATO & AVOCADO SANDWICHES

Steps:

• Spread avocado over 2 slices of toast. Top with tomato and shallot. Spread hummus over remaining toast slices; place on top of avocado toast, facedown on top of tomato layer.

QUICK TOMATO SOUP WITH GRILLED CHEESE

Steps:

• Make the soup: Dump the canned tomatoes and their juices into a medium pot and using your hands, tear into coarse chunks. Swish the broth in the empty tomato can and add to the pot.
• Stir in the onion, butter, oregano and sugar and season generously with salt and pepper. Turn the heat to high and bring to a simmer. Reduce the heat to medium-low, cover and continue simmering, stirring occasionally, until the onion is tender and the tomatoes have broken down, 15 to 20 minutes.
• Meanwhile, make the sandwiches: Spread a thin layer of mayonnaise on one side of each slice of bread and evenly sprinkle the cheese and a little oregano on the mayonnaise side of 4 slices. Top with the cheeseless slices, mayonnaise-side down.
• Melt 1 tablespoon butter in a large skillet over medium. Add the sandwiches and cook until golden brown on the bottoms, 2 to 3 minutes. Melt the remaining tablespoon of butter in the pan, then flip the sandwiches with a spatula, move them around to coat with the butter and cook until the other side is golden brown and the cheese is melted, 1 to 2 minutes. Turn heat to lowest setting to keep sandwiches warm.
• Carefully purée the tomato soup using a blender until smooth and creamy, adding more broth if needed to loosen to your desired consistency. Season with salt and pepper. Transfer the grilled cheeses to a cutting board and cut each in half diagonally. Serve alongside the soup.

GRILLED CHEESE AND TOMATO SANDWICH

Steps:

• In a sauté pan cook onion slice until softened and starting to caramelize.
• Butter one side each of the bread slices.
• Build sandwich like a traditional grilled cheese, 1 slice bread butter side down, cheese slice, onions and tomato, cheese slice, and bread slice butter side up.
• Place in sauté pan over medium heat and cook for 3 minutes.
• Flip sandwich over, if you have a panini press now is the time to use it! If not, pressing down firmly with a spatula works well also. Cook for an additional 2 minutes.
• Cut in half and sprinkle with sea salt.
• Be careful, tomatoes will be hot!

TOMATO SANDWICH

Steps:

• 1. Spread 2 teaspoons of either mayonnaise or salad dressing, on each slice of bread. (I prefer to toast my bread, before spreading on the mayonnaise.)
• 2. Place the sliced tomatoes on one slices of bread.
• 3. Sprinkle the Hot Shot! Black & Red Pepper Blend, on either the tomatoes, or over the mayonnaise or salad dressing. (Using the Hot Shot! spice is optional.)
• 4. Place the other slice of bread, over the sliced tomatoes. Now enjoy your Tomato Sandwich.
• 5. Yields: 1 serving
• 6. *Note: If using another type of bread, such as 100% Whole Wheat, the bread is larger in size. I then spread 1 Tablespoons of mayonnaise or salad dressing, on each slice of bread.

TOMATO SANDWICH

Steps:

• Lightly salt the tomato slices.
• Combine the butter and garlic.
• Apply to 1 side of each slice of bread.
• In a small bowl, stir together the lemon juice, olive oil, and pepper
• Add the tomato slices, coating them well.
• Arrange the tomato on 10 of the bread slices.
• Top with the other 10 slices,
• Remove the crusts, and quarter.
• Serve immediately.

TOMATO, CUCUMBER AND GUACAMOLE SANDWICHES

Steps:

• Using fork, mash avocado, lime juice, garlic and jalapeño in small bowl until almost smooth. Season guacamole with salt and pepper.
• Divide guacamole among all bread slices, spreading evenly (guacamole will be thinly spread). Place 5 tomato slices atop guacamole on each of 4 bread slices. Top each with 4 cucumber slices, then 2 onion slices, then cilantro. Top with remaining 4 bread slices, guacamole side down, pressing lightly. Cut sandwiches in half. (Can be prepared 3 hours ahead. Wrap in plastic; chill.)

QUICK PICKLED TOMATOES

Steps:

• Bring all ingredients except tomatoes to boil in medium saucepan on medium heat, stirring frequently; simmer on medium-low heat 5 min., stirring occasionally. Cool 5 min.
• Meanwhile, cut large tomatoes into 1/4-inch-thick slices. Pack with cherry tomatoes into 3 (16-oz.) jars with tight-fitting lids, leaving 1/2-inch headspace at top of each jar.
• Pour vinegar mixture over tomatoes, making sure to equally distribute herbs and garlic pieces among the jars. Cool completely.
• Cover jars with lids. Refrigerate 24 hours before serving.