j. rosenstrach
The best thing we eat this summer will take us three minutes to minutes to make. It will involve only five ingredients, a serrated knife, and not a single charcoal briquette. I’m talking about the tomato sandwich. Not the bacon-lettuce-and-tomato sandwich; not the grilled-cheese-and-tomato sandwich; not the tomato-mozzarella-and-basil sandwich: the tomato sandwich. Period. It is a thing of simple, summery, kid-friendly beauty: After enduring ten depressing months of the color-enhanced Styrofoam junk that passes for tomatoes at the Stop ‘N Shop, it’s like, from out of nowhere, the wind suddenly kicks up and the dark clouds part…and thank you Jesus, blue sky punches through. Tomatoes! Real tomatoes! Flavor! Texture! Sweetness! Over the course of the next eight weeks or so — between now and, say, mid-September, when tomatoes are at their meaty, juicy peak and the heirloom bin at the farmers’ market is positively en fuego – we’ll inhale as many of these as we can. Last weekend, we ate them for lunch on Friday and Saturday, then as a quick dinner after a long day of driving on Sunday. And we ate them greedily, too, as though the supply was finite and they were about to run out—which, actually, they are.
Jenny Rosenstrach is a writer, editor and mom of two young girls. She writes the blog Dinner: A Love Story
What's your favorite way to eat tomatoes? Chime in below!
Like this? Read these!
- In Season: Cherry Tomatoes
- The Daily 5 Fruit and Vegetable Servings Challenge
- Spectacular Appetizers, Summer-Style
- See all of Jenny's posts here
