Its the most wonderful time of the yeartomato season.
Make better tomato sandwiches and BLTs
Tomato sandwiches are vastly under-appreciated.
The mayo is the only thing I change up.
Right now Im very into this Korean mayo that came in a bag.
The mayo adds flavor, but it also prevents the sandwich from sogging out immediately.
Do not add cheese.
Do not add basil.
I guess you could add pepper, but I never do.
(Eating it off of a Blue Willow plate is encouraged, though not required.)
Lukes are heaven, and he has two secrets.
This turns the dreariest tomato into a fantasy of San Marzano.
Obliterating bland tomatoes in my air fryer brings me great joy.
They were concentrated, reduced, and intense.
On the other end of the roasted tomato spectrum, we have this slower, gentler approach fromNigella Lawson.
In addition to setting the oven to 450F (but only for a moment!
(Im not popular at all!)
(Try it on a caprese and see what it does for fresh basil!)
Drizzle honey all over em
Honey is a great finisher, and it finishes tomatoes surprisingly well.
Try it with some crumbled preserved feta.
It will change your entire view of honey.
(Pro-tip:Use tiny tomatoesduring the colder monthsthey taste pretty good year round.)
The secret to tomato toast lies in grating the tomatoes.
It was served to me at
this restaurant
.
I was still talking a lot.
I popped the shiny little orb in my mouth.
It was so good that I quit talking.
Peeling tomatoes is slightly tedious but somewhat meditative, and the rewards are well worth the labor.
Its also very pretty, if that kind of thing matters to you.
Well, there isnt!
(Its a very set and forget method, which I love.)
