As Food52 gets older (and wiser), and our archive of recipes grows, we’re making the effort to revisit some good-as-gold recipes. Today, we're highlighting a beautiful love letter to summer tomatoes.
Ah, summer love. Intense as the rising temperatures, it inspires joy, angst, optimism. It’s the season when we embrace our passions and new beginnings, no matter how fleeting they might be.
The tomato sandwich is, in my opinion, both under- and over-appreciated, depending on the camp you fall into. Some just don't appreciate the magic of a perfect tomato sandwich, while others, like me, think about it more often than is technically healthy. (I figure if fantasizing about tomato sandwiches is among the worst of my vices, I’m probably okay.) When tomato season is in full swing I tend to have a tomato sandwich for lunch at least three days a week.
Back in 2010, Merrill shared a straightforward recipe that allows tomatoes to shine. It’s just three ingredients—two pieces of whole grain toast spread with mayo and stuffed as generously as possible with slices of ripe tomato. Oh, and some salt and coarsely ground black pepper.
Yes, it’s really that simple. And thank goodness, because love is complicated enough.
- 2 slices dense wholegrain bread with lots of seeds (my favorite is Eli’s Health Loaf)
- 1 medium beefsteak tomato (New Jersey or otherwise), perfectly ripe
- 1 1/2 teaspoons mayonnaise
- 1 pinch kosher salt and coarsely ground black pepper
What's your favorite way to eat summer tomatoes? Share your sandwiches (and more!) in the comments below.