Per serving: 241 calories; 21 g fat; 6 g saturated fat; 16 mg cholesterol; 2 g protein; 12 g carbohydrate; 3 g sugar; 1 g fiber; 689 mg sodium; 33 mg calcium
Tomato Sandwich
Yield: 1 serving
2 slices soft, sweet, white bread, such as Wonder bread
2 tablespoons mayonnaise, Duke’s or your favorite
3 or 4 thick slices tomato
Salt and pepper
Spread 1 tablespoon of mayonnaise on each slice of bread. Cover 1 slice with tomato, season liberally with salt and pepper, and cover with the other slice of bread.
Per serving: 357 calories; 23 g fat; 4 g saturated fat; 12 mg cholesterol; 6 g protein; 32 g carbohydrate; 6 g sugar; 3 g fiber; 618 mg sodium; 94 mg calcium
Tomato Pie
Yield: 8 servings. Adapted from a recipe by southernliving.com
3 pounds tomatoes
1 teaspoon salt, divided
6 thick-cut bacon slices, diced
2 shallots, chopped
2 garlic cloves, finely chopped
6 ounces (about 1½ cups) aged extra-sharp cheddar cheese, grated
½ cup mayonnaise
½ cup chopped fresh basil
¼ cup thinly sliced fresh chives
1 tablespoon Dijon mustard
1 large egg
One (9-inch) unbaked pie crust, your favorite
Fresh basil leaves
Minced fresh chives
Preheat oven to 400 degrees.
Cut tomatoes into ½-inch-thick slices. Place about 7 or 8 slices (enough to cover top of pie) on a baking sheet lined with paper towels, and sprinkle with ¼ teaspoon of the salt. Cover with additional paper towels, and reserve.