Anyone love tomatoes as much as I do?!?

PamfromTx

PamfromTx

SF VIP
Location
Texas
If you did not celebrate summer with a tomato and mayonnaise sandwich, then you are doing tomato season (and yourself) a disservice. Technically fruits—tomatoes are botanically classified as berries—tomatoes have a flavor that’s both sweet and savory, a divine combination of natural sugar and acidity. They’re incredibly versatile, both a fridge and pantry staple that can improve anything—salad, pasta, sandwiches, even pie.

What is your favorite tomato? I have a few favorites but always end up buying these for snacks.


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Yes! I didn't like them as a child. Went to a friend's house for lunch and he served tomato sandwiches. I ate it to be polite. I love tomatoes.
I like to keep the cherry tomatoes out on the counter for snacks.

I used to grow and can my own tomatoes. Now my friend shares his crop with me.
 

We barely will get a month, maybe two, of tomato season. This year it was too hot and then too smoky. Farmers markets are my source. Found one vendor that was great and then she wasn’t there the next time. Another had good heirlooms this year, but not last. Any time of the year I chuck the tomatoes out of any restaurant purchase.

One stepson who is will eat most things despises tomatoes. Something about the texture.
 
TOMATOES !!!!!!!!!!
Nothing better than tomatoes right from the garden.
It's interesting how the many kinds of tomatoes there are......and everyone taste different.
I could never eat cherry tomatoes because they get my acid reflux.......but......i tried a kind called Sugar Rush.....they are the best.....no stirring up the acid.
My other 3 kinds i have were successful as well.
Now i don't use salt and pepper, that probably helps that acid issue.
Like many of you......constantly snacking on the little guys.
Had 4 cherry tomatoes plants.......will have to get many more plants......my Love is addicted to them as well.
 
PamfromTx said:
If you did not celebrate summer with a tomato and mayonnaise sandwich, then you are doing tomato season (and yourself) a disservice.
Click to expand...
Tomato sandwiches are my specialty

Beefsteak tomato
Sliced thin
Lightly toasted bread (a good bread)
A bit of butter (while the toast is hot)
Generous mayo (a good mayo)
While the mayo is resting in the butter, add the tomato slices
A shake of salt
A few twists of pepper
Pile it rather high
Cut the sandwich diagonally

Provide a stack of napkins

Make another

It's OK to let the juices slide to the elbow
...there's plenty of napkins
 
I'm obsessed with a particular tomato sandwich I've perfected over the years.
Don't laugh. Don't even smile. This is serious. This is crazy good.

Once you try this sandwich you will never look at another tomato sandwich the same again.
Ingredients (these and only these):

1. Toasted Organic Super Bread* from Trader Joes

2. Duke Mayonnaise on both pre-toasted slices

3. Sartori Merlot Cheese (melted under the broiler open-faced)

4. Sliced Heirloom Kumato Tomatoes** with ground sea salt and pepper

5. Kale leaves massaged with a drop of olive oil

-----------------------------------------------
*Super Bread ingredients are
organic wheat flour, organic pumpkin seeds, organic flax seeds, organic sunflower seeds, organic whole wheat flour, organic carrots, organic rye flour, contains 2% or less of yeast, organic sugar, organic dried apple, organic wheat gluten, sea salt, organic rolled oats, organic millet, organic sesame seeds, ...

**Heirloom Tomatoes are a super deep color of red (another name for them is brown tomato but they aren't brown, slight tint maybe)
 
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Lara said:
I'm obsessed with a particular tomato sandwich I've perfected over the years.
Don't laugh. Don't even smile. This is serious. This is crazy good.

Once you try this sandwich you will never look at another tomato sandwich the same again.
Ingredients (these and only these):

1. Toasted Organic Super Bread* from Trader Joes

2. Duke Mayonnaise on both pre-toasted slices

3. Sartori Merlot Cheese (melted under the broiler open-faced)

4. Sliced Heirloom Kumato Tomatoes** with ground sea salt and pepper

5. Kale leaves massaged with a drop of olive oil

-----------------------------------------------
*Super Bread ingredients are
organic wheat flour, organic pumpkin seeds, organic flax seeds, organic sunflower seeds, organic whole wheat flour, organic carrots, organic rye flour, contains 2% or less of yeast, organic sugar, organic dried apple, organic wheat gluten, sea salt, organic rolled oats, organic millet, organic sesame seeds, ...

**Tomatoes are a super deep color of red (another name for them is brown tomato but they aren't brown)
Click to expand...
Sounds very interesting, but, I don't have the patience for doing all those steps. lol I love lots of pepper on my tomatoes.
 

Anyone love tomatoes as much as I do?​


Me, Pam, one problem though.
I have three neighbours who all grow them and with big smiles on their faces, at least once a week they all bring me a bag, so that's a lot of tomatoes.
They've given me a nick-name locally, Tim Tomato, now don't you go spreading that around. :)
There's subtle differences in the flavour, but all three lots of the little reddies are delicious, however, there is only so many I can scoff, so I discreetly pass what I don't use to a hostel a few miles away. :)


Now, what shall I have for breakfast? "No, no, no, no, Timmy, leave the tomatoes in the fridge." :)
 
I like the vine ripened and beefsteak tomatoes ours are out at the end of Sept. Toasted tomato, (and bacon if I have it) and mayo sandwich does the trick. Also, in a salad which I have almost every day. Cook overripe ones to use as a base for sauce for chili, spaghetti, etc. etc. One can never have too many tomatoes.
 
I grew them every year in my garden and canned jars of them. Now I have to make do with what I find in the stores or farmers' markets.

I grew a heirloom variety called Matt's Cherry tomatoes. The first time I grew it was in 1999 and then every year after that it came up all over my property on its own. Never knew where it would be. One year the blight knocked out all my tomato crops except these. They were so sweet. We used to eat them right from the plants.

cherrry.jpg
 
Lara said:
3. Sartori Merlot Cheese (melted under the broiler open-faced)
Click to expand...
THAT...is so wrong for a tomato sandwich

and if that's wrong, I don't wanna be right

Love the open face...with cheese

Our tomatoes are on, and bringing 'em in by the bushel

My lady is making sauce
Heavy with cilantro and other (unknown to me) stuff

We're drying some on drying racks

Biting into a fresh picked tomato is of the gods
 
A cousin gave me about a bushel of tomatoes.
Don't know what kind they were ,, even ripe they had a tough yellow band around the top of the tomato.
Anyhow made 14 pints of spaghetti sauce.🤪

Ours are slow ripening,,spread wood chips around them shortly after we planted them.
Tomatoes are clean, wipe them off, ready to eat.

Yesterday as I approached the garden,, thought I saw some 4 legged critter dash into the weeds.
A large green tomato was on the ground,,,,,,,,grrr,, :mad: keep your paws off my tomatoes!
 
I do not have much space for planting things. However, I plant 4 tomato plants each year and am rewarded with a good crop. We have a ritual with the first ripe tomato: a BLT sandwich on sourdough with mayo (Best Foods) and a little seasoned salt. YUM!
Next year I am going to try to find "Mortgage Breaker" tomatoes. They are huge!
 

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