It’s the peak of tomato season, which brings back memories of my favorite summertime lunch: a tomato sandwich. Some of my fondest memories of beach vacations include coming inside with sand on my feet to my mom peeling the brightest, ripest, juiciest tomatoes. She didn’t ask what we wanted for lunch. She knew. We can all agree that things usually taste better when mom makes it, but moms can’t always be around to make our lunch. With that ever increasing awareness that I am now an adult, I walked to the local farmers’ market, picked my own tomatoes and introduced my husband to what has now become his favorite summertime treat.
Shockingly, this Southern delicacy hasn’t made its way around the world. Californians will be tempted to add avocado and Mid-Westerners might want to add bacon. This is not a BLT. Or a BLAT. To all you wanna be chefs out there…yes there are many variations. You can try it with fancy cheeses, oils, aiolis and herbs. Don’t give in to temptation. Simplicity is such an underrated virtue.
As I took a bite into those sweet, succulent tomatoes, and smiled at my husband, those lazy childhood days came flooding back and I had an ephiphany. It wasn’t really mom’s making it that made it better. It was simply the fact that mom was there.
Mom’s Heirloom Tomato Sandwich
1 very ripe heirloom tomato (peeled)
2 slices of white bread (this is important—do not use fancy bread)
freshly cracked pepper
Smear mayo on each slice of bread. Pile high with tomatoes. Sprinkle with sea salt and pepper. Cut in half. Enjoy!