Tomatoes are nowhere near ready where I live (darn climate change), so I am looking forward to my first sandwich on my wholegrain, not white bread using turkey bacon. Mayonnaise is a definite yes but forget the lettuce.
I like the pizza idea, but I would only make it if I had a large group. The tomato pie I will try, but with my olive oil-buttermilk crust.
Thank you for reminding me of the most delicious way to enjoy tomato season: combining the juiciest tomatoes and mayo in a sandwich. Growing up we kept it simple: just some ryebread, mayo, fat slices of tomato and, very important, freshly sliced onion (you want a variety which tastes sweet and not too sharp when raw), and plenty of salt and pepper. It really doesn't need more than that.
Repertoire is available at my library's digital selection, so of course I checked it out.
It may need to belong to our, extensive, cookbook collection.
I definitely want to try the Tomato Pie.
Just need to hit the farmer's market, to see if my favorite Heirloom Tomato Man is there!
I love getting cookbooks out of the library. And I hope Repertoire earns a permanent place on your shelf! xJessica
Tomatoes are nowhere near ready where I live (darn climate change), so I am looking forward to my first sandwich on my wholegrain, not white bread using turkey bacon. Mayonnaise is a definite yes but forget the lettuce.
I like the pizza idea, but I would only make it if I had a large group. The tomato pie I will try, but with my olive oil-buttermilk crust.
Thank you for reminding me of the most delicious way to enjoy tomato season: combining the juiciest tomatoes and mayo in a sandwich. Growing up we kept it simple: just some ryebread, mayo, fat slices of tomato and, very important, freshly sliced onion (you want a variety which tastes sweet and not too sharp when raw), and plenty of salt and pepper. It really doesn't need more than that.