Tomato season has officially hit Oklahoma! This weekend, our local farmers’ market booths were piled high with everything from the tiniest cherry tomatoes to giant Beefsteak slicers. I picked enough tomatoes from my home garden over the weekend to keep the local supermarket in business, but I’m keeping them all to myself. Or at least to myself and a few family members and friends! Red cherry, yellow pear, pinkish plum, Brandywine, and a few enormous Mortgage Lifters have all made their way into my kitchen. I hereby decree this coming week “Tomato Week” in my home kitchen. I have grand plans for gazpacho, pico de gallo and tomato puree (all posts you will see in the near future!) and I have already eaten my weight in tomato sandwiches. Aside from slicing a ripe tomato and eating it, bent over the sink, juice dripping down your arm, this is the easiest way to enjoy a tomato fresh from the vine.
Tomato Sandwich (aka The Best Tomato Sandwich in the World)
Makes 1 sandwich (but the recipe can easily be doubled or tripled or quadrupled to serve your needs)
There is absolutely no need to go fancy here…squishy white sandwich bread is ideal. If you want to up your game, pick some nice flaky sea salt to finish it off…or make your own mayo (I included a recipe for homemade mayo below). But if you want to use Wonder, Hellman’s and Morton, I won’t judge. But for the love of God, PLEASE don’t use a tomato from the grocery store. Go out to your garden, pluck one off the vine and slice it while it is still warm – or buy a few from your local farmers’ market.
2 slices white sandwich bread
A few schmears of mayo
A few thick slices of ripe tomato
Flaky sea salt for sprinkling
1. Do not go near a toaster. This sandwich bread should be spongy and ready to absorb all of the delicious tomato juice to come. Slather it with your preferred amount of mayo, line up a layer of tomato slices and sprinkle them generously with salt.
2. Grab a paper towel, stand over the sink, and start eating immediately.
- 2 large eggs
- 1 1/2 teaspoons coarse salt
- 2 tablespoons freshly squeezed lemon juice
- 1 cup light olive oil
- 1 cup vegetable or safflower oil
- Place eggs, salt and lemon juice in a blender or the bowl of a food processor fitted with the metal blade; pulse until well combined.
- In a measuring cup, combine the olive oil and the vegetable oil. With the food processor running, pour in the oil mixture in a slow, steady stream. The egg mixture will become thick and creamy.