Friday, July 24, 2009

Shhh...I know the secret ingredient!

Over spring break, we took a fantastic road trip to several locales that included visiting: the cutest baby you ever did see, children's museums, carriage rides in the country, mansions, drive-in movies, waterfalls, pygmy goats, a dollhouse made of human fingernails, one of the Natural Wonders of the World, and to top it all off, Foam Henge. During our last stop, we stayed at the Blacksmith Inn in Lexington, VA, just next to Natural Bridge. The inn, hosted by Yorkshire transplants, was tops, and the food was something we're still talking about (click on the link to see the spread), but what I can't get out of my head is the tomato side dish Beryl made one morning. They said it was a simple recipe, but I knew there must have been some secret ingredient. I had the nerve to ask for the recipe and they've agreed to allow me to post it here. I have several tomatoes in the garden destined in about 2 weeks to become the main ingredient in:


Slice and core tomatoes (preferably Italian). Fry in a little bacon fat until soft. Add some hot strong tea to maintain a nice sauce texture. Add salt and fresh ground pepper to taste.

Slice white bread from an uncut loaf about medium thickness. Beryl makes her own bread each evening, and no doubt this cannot be reproduced, but we'll make do. Fry in bacon fat until golden brown on one side only. Place tomatoes on fried side of bread. Enjoy!


  1. There's not enough bacon fat in this recipe for my liking.

  2. Well, honestly I didn't even realize there was bacon fat in the dish. If you like it so much, you could serve it with a side of bacon fat. My husband likes his breakfast served with a little shotglass of bacon fat.


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