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INGREDIENTS
-2 heirloom tomatoes
-3 slices thick cut bacon
-Butter or romaine lettuce
-1 large egg
-1 cup grape seed oil
-1 tbsp mustard
-1 tbsp lemon juice of vinegar
-Handful of basil
-1 Tbsp sun-dried tomato paste
-1 bulb of garlic
-pinch of salt

METHOD
-Preheat oven to 400 deg
-Cut off the top of the bulb of garlic and wrap in foil, add olive oil and salt to cover
-Place garlic in oven next to bacon to roast
-Place bacon on a sheet tray and cook for 20 min
-Crack and egg into food processor and add in mustard/lemon juice and salt, blend until combines
-Slowly begin to dribble in grape seed oil until it has emulsified with the egg, once thick add in basil, tomato paste and roasted garlic
-Spread aioli on toasted sourdough bread
-pile on lettuce tomato and bacon
-Enjoy