It is (finally) the time of year to begin the Tomato Sandwich Diet.
THE BREAKFAST, LUNCH, AND DINNER TOMATO SANDWICH
Homemade mayonnaise (see below)
Heirloom tomato slices – patted dry
Salt & pepper to taste
– from a recipe by Scott Peacock
1 large egg yolk, at room temperature (very important)
1/2 teaspoon Dijon mustard
3/4 cup olive
1 teaspoon white-wine vinegar or cider vinegar
1 1/2 teaspoons fresh lemon juice
1/4 teaspoon pepper
Blend with whisk attachment on a low speed the yolk, mustard, and 1/4 teaspoon salt until smooth. Add 1/4 cup oil drop by drop, blending constantly until mixture begins to thicken. Blend in vinegar and lemon juice, and add remaining 1/2 cup oil very slowly in a thin stream, blending constantly until well incorporated. If at any time it appears that oil is not being incorporated, stop adding oil and whisk mixture vigorously until smooth, then continue adding oil. Blend in salt to taste and white pepper.
Mayonnaise keeps, covered and chilled, for 2 days.
(Original post date: July 16, 2010)
Oooooooh!!! I so miss tomato sandwiches. I moved from the South to outside of Seattle. Today is the first day of summer, the first warm and sunny day we have had since the middle of May, when we had a few days of fake summer. My tomato plant died, it was too cold for it to grow. Missing that heat and humidity in the PNW.
Thank you for your feedback, Susan. A good reason to visit the South again soon!
Sounds devine! Any limit on how many sandwiches per meal??
Thank you, Gail. You can enjoy as many as you like!
Works for me! My green zebra tomatoes just started budding…
Wonderful! Thank you, Tracy.
Even though I live in Canada and our tomato season is pretty short, I eagerly wait for fresh, local tomatoes every year – I thought I was the only one who believed in the Tomato Sandwich Diet!
As cooler evenings come back in September, I sometimes vary the Diet with a favourite dish of my Dad’s, which he called Fried Tomatoes (the closest recipe I have ever found is something called Tomato Gravy).
You need, ripe tomatoes, some flour, a couple of pieces of bacon.
Fry the bacon, drain and crumble it. Leave the bacon fat in your frying pan.
Slice the tomatoes thickly, leaving the skins on. Dip each slice, both sides, in flour seasoned with a little salt and pepper.
Put enough slices in the medium hot pan to cover the bottom – only one layer. Turn after a while. The tomatoes will start to break down, and the flour will thicken the whole thing.
Stir in the crumbled bacon and serve over whole wheat toast.
4-6 tomatoes will make a nice supper for 2 people.
If anyone knows what this is really called, please let me know – Dad made it every summer I can remember starting in the 60s.
Thank you for this great recipe, Pat! It sounds delicious.
Yes! I love knowing that others are following the tomato sandwich diet! I am alternating between simple tomato with mayo and BLT’s. I just returned from the farmers market with my weekly haul of the most delicious tomatoes I have ever eaten, called Early Girls. They are sweet, firm and taste like summer.
Thank you for your comment, Heather!
This sure brings back memories. We didn’t have much money growing up so home-grown tomato sandwiches for school lunches were the norm all season. I still love them today!
Thank you, Carol!