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Best Classic Tomato Sandwich
Tis the season for tomatoes. Now I hate the heat (shocking thing for a southerner to say, but it is true), but I love tomatoes and you need the heat to produce the best ones.
Here are the 7 things you need to make the perfect tomato sandwich:
My Tomato-Making Still Life
- Tomatoes (this time of year they are abundant and flavorful–check local farmer’s markets or even your grocery store that supplies local produce might be an option)
- Serrated Knife – a serrated knife is best to cut through the tomato skin
- Cutting board – keep your counters intact
- White bread – I cheat and have “white wheat” but for some reason it isn’t a traditional tomato sandwich without it
- Mayonnaise – you know I am partial to Duke’s but you can use your favorite, I will look the other way.
- Salt
- Pepper
That’s it. This time of year, I eat them as much as possible because come fall, tomatoes won’t be worth eating, especially as the featured ingredient in a dish.
Happy Gardening.
m
My tomatoes are making me proud.
Ok, they’re not all giant-sized like this one–But they’re all delicious. Homegrown tomatoes are soooo much better than store bought…I don’t think any plant is more rewarding.
So in honor of first large tomatoes at my house, and blog-partner Melissa’s, we’ve proclaimed it Tomato Week.
Share you favorite tomato recipes and growing tips.
Here are mine:
Making bruschetta with Sweet Chelsea tomatoes, garlic and lots of good olive oil
Best Recipe: Bruschetta is an Italian appetizer that’s so easy even beginners can make it. It’s also a great way to use cherry tomatoes which are the easiest and most productive of all varieties.
Chop tomatoes, fresh basil, garlic, and drench with good olive oil, (I buy mine at Capri Flavors). Add salt and pepper to taste.
Spoon over toasted bread (8-10 minutes at 350) and serve with lot of napkins.
Ready in minutes...and going fast--
Best tip: Follow the sun with your tomato plants. I’m having the best year ever because I turned my half of the driveway into a tomato field. Plants grow in large plastic pots, that are insulated with recycled packing materials from my friend Jon’s florist shop. The growers mix is Fafard Professional from Stone Brothers. I mixed in Osmocote and lime and I water almost everyday.
Bill does the picking. It keeps him busy.
Ok–your turn. Please share your favorite ways to grow and eat homegrown tomatoes and help us celebrate Tomato Week!
Melissa's Cornucopia
