Tough tomatoes. (TOMATO SANDWICH)

August 5, 2010

They’re back!! Glorious mountains and piles of ripe, juicy tomatoes are gracing markets (and CSA boxes) everywhere, returning with a seeming vengeance after last year’s tomato tragedy. Some of the season’s early birds came (clockwise from top left) Gilbertie (elongated and thin with green band), Flora Lee (elongated, plump), Sun Gold (small and golden), Sunkist (round, yellow), each in perfect form and all outstanding! With my refusal to purchase scandalous supermarket tomatoes rewarded, I reaffirm that it is well worth every month of tomato deprivation.

Yes, I am ecstatic about this heroic return and since have been happily indulging in tomato creations, the best of which are inevitably the most simple. Sliced and layered with homemade ricotta, cubed-up with the best olive oil and snipped dill, or just alone with a good sprinkle of fleur de sel, this season’s bounty is scoring high marks. But, the thing I have been dreaming about the most since that last damned season is a tomato and mayo sandwich. This is a thing of great simplicity and can only be made with the most excellent of ingredients. This year when I finally had the chance to make one, it had me smacking as I ate and texting people OMG in sheer delight. I was not alone in this seasonal craving, as I was perusing other blogs, I saw the exact same wish on this summer ‘to do/eat’ list, which I thought was kind of cool.

These beauties didn’t need much else between two pieces of toasted whole wheat sour dough, slathered with Hellman’s mayo on both sides and a touch of spicy brown mustard. The tomatoes of 2010 made their colorful and long-awaited debut… right in my kitchen. OMG.


  1. i have hungry.

  2. Yesssss ma’am! — So excited every year.. even if I do usually end up killing most of them.

    PS— LOVE the blog name. Your ‘next thing I think of’ philosophy treated you well.

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