Monday, August 22, 2011

The Simple Tomato Sandwich




  

I know what you are thinking; Who doesn't know how to make a tomato sandwich? But, you have to know that this blog is more than just photos and recipes.  It introduces you to parts of my life.  So if you were born and raised in the south you are sure to understand today's story.  

I grew up with my grandparents living the next street over from our house.  There was a path from the back of my yard to Mima and Papa's backyard.  This made it easy to visit everyday.  Before it became the fashion my grandfather always had a garden: beans, okra, squash, peas, cucumbers, watermelon, and high on that list were tomatoes. There were fresh tomatoes all summer and what we did not eat fresh they canned for soups and sauces for the winter months.  Now with that little picture of my past let's get to the recipe:  You must have a vine ripe tomato and -Do Not refrigerate. We all know what the refrigerator does to a fresh tomato: first - it makes it cold and this is a no, no.  It must be warm from the sun.  Second, the refrigerator makes the inside of the tomato grainy; and third, somehow, I do not know the science behind it, but the refrigerator renders a tomato tasteless.  Now, with all that said here is the recipe:

Ingredients:
1 vine ripe tomato
2 slices of bread (homemade or store bought; toasted or not (your preference)
Mayonnaise (homemade if you like, but not necessary: recipe follows)
Salt and pepper 
1. slice the tomato
2. Place two or three slices on bread - (I like my bread not toasted because the soft bread sticks to the roof of your mouth)
3.  Salt and pepper the tomatoes to your taste
4. Put mayonnaise on the other slice of bread and place on top of the sliced tomatoes 
The only thing left to do is to eat the sandwich.  The thoughts going through your mind will not be just the heavenly taste, but the memories of days past.

Mayonnaise Recipe (for food processor):
1 egg and 2 yolks
1/4 tsp dry mustard
1/2 tsp salt
Fresh lemon juice
2 cups of lite olive oil or salad oil
More salt, pepper, and lemon juice
1. Place egg and yolks in food processor and process for 1 minute
2. With the machine running, add the mustard, salt, and teaspoon of lemon juice
3. With the machine still running, start adding the oil in a stream of droplets. continuing until you have used half the oil and the sauce is very thick- do not stop processing until sauce has thickened.  Take some lemon juice to thin this out, then continue adding the rest of the oil.  Season carefully with more salt, pepper, and lemon juice.







1 comment:

  1. Yummy, yummy. I had a tomato sandwich over the weekend, and then had a BLT for supper. Yes, I've had alot of tomatoes lately. Libby, do you remember Uncle Hershel's gardens? Love your pictures, they are just begging to be bitten into.

    ReplyDelete