This time of year, with our occasional days of warm weather and sunshine, we can start to believe summer is just around the corner, and so are the farmers markets filled with tables of beautiful produce.
Unfortunately, some of the local fruits and vegetables we look forward to the most are still months away from making an appearance at our dinner tables. Still, I'm anxious to start enjoying the flavors of the season, especially tomatoes, my favorite.
Regular tomatoes this time of year are usually not worth the money or effort to cook them, as they are typically flavorless orbs filled with what seems like pink felt. There is hope, though, in the form of cherry or grape tomatoes. The smaller versions almost always contain a burst of bright flavor with a hint of sweetness.
While they're not the same as an heirloom tomato in August, they'll do in a pinch. In fact, with a little culinary know-how, cherry or grape tomatoes can be quite good any time of year.
The key to getting a powerful punch of flavor lies in cooking them until they are reduced, in a saucepan or in the oven. Of those two options, roasting them in the oven is my favorite. The hot oven reduces the liquid, which allows the flavor to intensify and caramelizes the sugars.
When I roast cherry tomatoes, I usually do more than I need, because I know I can use them as a vehicle for flavor in any number of ways. Here are just a few ideas for making the most of your roasted cherry tomatoes.
• Purée them and add them in spoonfuls to a basic vinaigrette, or combine them with olive oil, Parmesan, chopped pine nuts and basil for a fun twist on a pesto.
• Chop them and combine with minced serrano or jalapeño chile, lime juice and cilantro for a deeply flavored salsa.
• Leave them whole and add them to salads, sandwiches, pasta or anywhere you want a little bite of sunshine.
My bite of sunshine this week comes in the form of a slightly spicy, slightly sweet roasted tomato mayo. Mixing the roasted tomatoes with a bit of mayonnaise, Sriracha sauce and honey and slathering the mixture on bread will transform any sandwich. But when the sandwich also is packed with chicken, bacon and avocado, you have something truly special.
No, it's not summer yet, but it's so close you can almost taste it.
Meredith Deeds is a cookbook author and food writer from Edina. Reach her at meredith@meredithdeeds.com. Follow her on Twitter at @meredithdeeds.
Chicken, Bacon, Avocado Sandwich With Spicy Roasted Tomato Mayo
Serves 4.
Note: You will have more roasted tomatoes than you'll need for this recipe, but no worries, they are so sweet and so intensely tomato flavored, you'll find a million other ways to use them throughout the week. From Meredith Deeds.
• 1 pint cherry tomatoes
• 2 tbsp. olive oil, divided
• 1/4 c. mayonnaise
• 1 tbsp. Sriracha sauce
• 1 tsp. honey
• 3/4 tsp. salt, divided
• 4 skinless, boneless chicken breast halves (about 1 1/2 lb.)
• 1/4 tsp. freshly ground black pepper
• 4 hamburger buns, toasted lightly
• 8 slices cooked bacon
• 1 ripe avocado, sliced
• Romaine lettuce leaves
Directions
Preheat the oven to 425 degrees. Place the tomatoes on a rimmed baking sheet. Drizzle 1 tablespoon oil over the top and roll the tomatoes in the oil to coat. Roast for 30 to 40 minutes, stirring halfway through, until the tomatoes are dark brown in spots and most of the liquid in the pan has evaporated. Remove from the oven and cool.
In a blender or food processor, combine 1/4 cup tomatoes with the mayonnaise, Sriracha, honey and 1/4 teaspoon salt. Pulse until smooth. Set aside.
Season the chicken breasts with the remaining 1/2 teaspoon salt and pepper. Heat the remaining 1 tablespoon oil in a 12-inch nonstick skillet over medium heat. Arrange chicken breasts in the skillet and cook for 4 to 6 minutes a side, or until cooked through (at least 165 degrees internally).
To assemble the sandwiches: Slather some of the tomato mayonnaise on both halves of the hamburger bun. Place a chicken breast on each bottom half and top each with 2 slices of bacon, avocado slices, lettuce and top half of bun.
