Bacon, Celery Salad with Tomatoes; The New BLT!

It was one of those days where I was too lazy to go to the store and buy lettuce for a BLT, but noticed that I had plenty of celery in my fridge. Maybe lazy is not so much the word, but my hands were full with my two youngest at home and one with bronchitis. No way I was going to the store with these two in pursuit.

"Hmmmm, could I substitute celery for lettuce in my BLT?", I wondered to myself.

I think I should experiment and see if this can happen. The bacon was already under the broiler.  The toast in the toaster. What do I have to loose? I needed to decide soon or find something else for my Sunday afternoon lunch because my stomach was growling and so was the stomach of my three year old.

I made the leap and gave it a try, and let me tell you, I am so glad I did. It was wonderful and even my three old enjoyed it and asked for seconds!

Ingredients:
4 stalks of celery, washed and diced into small bite size pieces
1/3 pint of grape tomatoes
2 thin slices of onion, diced
4 TBSP Real Mayonnaise
A dash of salt, pepper, and basil

 Did I mention that I didn't have large tomatoes...only grape tomatoes in the fridge?!

 

All the vegetables diced and ready for the mayo, salt, pepper, and basil.

 

Ready for the toast and bacon!

 

This was delicious and something I will do again, especially when I am lacking the appropriate ingredients for the same old BLT. My new BLT, the BCsT; Bacon, Celery salad with Tomatoes!

Basil Garlic Tomato Sauce

Makes about 7 (16 oz) pints

The name says it all. Combine tomatoes, basil and garlic for a sauce you can serve any time. Recipe from www.freshpreserving.com. I am really excited about trying this recipe once my tomatoes come in!

Ingredients

20 lb tomatoes (about 60 medium)
1 cup chopped onion (about 1 large)
8 cloves garlic, minced (I might add more! I love garlic and so does my family!)
1 Tbsp olive oil
1/4 cup finely minced, fresh basil
1 Tbsp Bottled lemon juice per hot jar
7 (16 oz) pint glass preserving jars with lids and bands

PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside. WASH tomatoes; drain. Remove core and blossom ends. Cut into quarters. Set aside. SAUTE onion and garlic in olive oil until transparent. Add tomatoes. Bring to a boil. Reduce heat and simmer 20 minutes, stirring occasionally. PUREE tomato mixture in a food processor or blender, working in batches. Strain puree to remove seeds and peel. COMBINE tomato puree and basil in large saucepot. Bring to a boil. Reduce heat and simmer until volume is reduced by half, stirring to prevent sticking. ADD 1 Tbsp bottled lemon juice to each hot jar. Ladle hot sauce into hot jars leaving 1/2 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.  PROCESS filled jars in a boiling water canner for 35 minutes, adjusting for altitude. Remove jars and cool. Check for seal after 24 hours. Lids should not flex up and down when center is pressed.