Tomatoes always seem to taste their best in the warm summer months, and now that summer is officially here, our local farmer’s market has had a plentiful stock of these fresh, juicy gems. They also come in an extended variety of species, shapes, sizes, and colors…..have you ever seen a purple tomato?
Not only are the tomatoes at their peak in this season, but because of their popularity and abundance, they are also quite cheaper this time of the year; so of course, I like to take advantage of this and stock up on tomatoes to use them in some way or another.
Summer is also a time for outdoor gatherings, cookouts, and barbeques, all which call for seasoned grilled meats, fresh vegetables, and all the homemade accompaniments, or at least preferably homemade.
I tend to think of salads at cookouts…you know, potato “salad”, broccoli “salad”, marshmallow “salad”….you didn’t think that I meant salad salad, did you?
This is America, of course you didn’t.
While I have never been the biggest fan of these fixings, they still represent summer get-togethers to me and many others.
Another favorite seems to be egg salad, usually in the form of a sandwich, which, I will admit, sounds slightly unappetizing. But, it does seem to be popular with some people, so it was worth the effort to try making this “salad,” and adding a bit of bacon and smoked paprika, really gives it a subtly smoky flavor, which I think makes for a great pairing with barbeque.
And where do those succulent tomatoes come in-to-play?
They make for a great boat to carry this smoky, bacon-y egg salad to your next potluck, or to simply your next meal.
10 large, red tomatoes
6 hard boiled eggs, peeled and chopped
5 strips of bacon, cooked and diced fine (reserve bacon grease)
1/4 c. celery, finely diced
1/4 c. yellow onion, finely diced
3 tbsp. home-made or paleo-friendly mayonnaise (I like to buy this brand)
1 tbsp. apple cider vinegar
2 tsp. reserved bacon grease
1/2 tsp. smoked paprika
1/2 tsp sea salt
pepper, to taste
Optional: 2 tbsp. dill pickle relish or finely diced dill pickles
Sliced green onions, for garnish
1. Rinse and dry tomatoes.
2. Using a sharp, small knife, carefully cut a circle on the top of the tomato, around the stem.
3. Remove the cut top from the tomato, and using a spoon, scoop out the pulp inside. Repeat with the remaining tomatoes.
4. Place tomatoes, inverted, on paper towels to drain.
5. While tomatoes are draining, combine all of the remaining ingredients in a large bowl and mix well to combine.
6. Season the insides of the cored tomatoes with sea salt. Fill with egg salad mixture and garnish with sliced green onions.
Question of the Day: “Barbeques, family reunions, vacations….what are you doing this summer?”