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Best way to eat fresh tomatoes

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My parents like tomato sammiches. White bread + slice tomato + assload of mayo + salt and pepper.
 
Tomato with salt/pepper/mayonaise on it.

Tomato and bacon sandwitch on white UNTOASTED, WHITE bread, with salt/pepper/and gobs more salt and mayo = the best way.
 
Originally posted by: spidey07
Tomato with salt/pepper/mayonaise on it.

Tomato and bacon sandwitch on white UNTOASTED, WHITE bread, with salt/pepper/and gobs more salt and mayo = the best way.
Click to expand...

untoasted? BLASPHEMY!!!

Die, heretic! 😉
 
Originally posted by: SuperSix
Originally posted by: spidey07
Tomato with salt/pepper/mayonaise on it.

Tomato and bacon sandwitch on white UNTOASTED, WHITE bread, with salt/pepper/and gobs more salt and mayo = the best way.
Click to expand...

untoasted? BLASPHEMY!!!

Die, heretic! 😉
Click to expand...

There is something magical about the bacon, the mayo and the tomato coming together as one perfectly smooth bite.

<homer>
gulllllalallllll
 
Sliced and salted...............................................................................j/k I did read your post.:laugh:
 
Bruschetta (pronounced with a hard CH): Toast some bread, then rub the edges with a clove of garlic. Chop some tomato, onion, garlic, and basil, add some olive oil, and put on the bread.

Panzanella: Get some stale bread and chop it up into bite size cubes. Do the same with some fresh tomatoes. Toss these together with olive oil, chopped garlic, basil, and add some fresh mozzarella if you like that.

Also, you can roll it up with some mozzarella inside proscuitto.

There are some good ideas already in the thread, but I figured I'd give you the Italian perspective 🙂 Let me know if you need more, we can make anything with some bread, tomatoes, and whatever else is around.
 
Originally posted by: sjwaste
Bruschetta (pronounced with a hard CH): Toast some bread, then rub the edges with a clove of garlic. Chop some tomato, onion, garlic, and basil, add some olive oil, and put on the bread.

Panzanella: Get some stale bread and chop it up into bite size cubes. Do the same with some fresh tomatoes. Toss these together with olive oil, chopped garlic, basil, and add some fresh mozzarella if you like that.

Also, you can roll it up with some mozzarella inside proscuitto.

There are some good ideas already in the thread, but I figured I'd give you the Italian perspective 🙂 Let me know if you need more, we can make anything with some bread, tomatoes, and whatever else is around.
Click to expand...

Totally takes away the taste of a good tomato.

A hard, crunchy, garlicy, oniony hunk of toast is NOT what you do to a good tomato. That's just wrong. So, so, wrong on so many levels.
 
How about a salad?

Diced tomato, onion, green peppers, and cucumber. Crumble a generous helping of French or Greek feta cheese. Salt/pepper and a splash of olive oil.
 
BLT is my choice

Also, hint for peeling: flash them in boiling water for about 20-30 seconds... remove and hold under cold water, the skin will slide right off!

Also, tomatoes, chevre, herbs, cucs, lettuce, maybe a splash of high grade olive oil for a good salad.
 
Sliced thin, served cold, topped with enough sugar to make your teeth grind. Of course, I'm talking about homegrown tomatos, not those pink baseballs they sell in the grocery stores.
 
Originally posted by: spidey07
Originally posted by: sjwaste
Bruschetta (pronounced with a hard CH): Toast some bread, then rub the edges with a clove of garlic. Chop some tomato, onion, garlic, and basil, add some olive oil, and put on the bread.

Panzanella: Get some stale bread and chop it up into bite size cubes. Do the same with some fresh tomatoes. Toss these together with olive oil, chopped garlic, basil, and add some fresh mozzarella if you like that.

Also, you can roll it up with some mozzarella inside proscuitto.

There are some good ideas already in the thread, but I figured I'd give you the Italian perspective 🙂 Let me know if you need more, we can make anything with some bread, tomatoes, and whatever else is around.
Click to expand...

Totally takes away the taste of a good tomato.

A hard, crunchy, garlicy, oniony hunk of toast is NOT what you do to a good tomato. That's just wrong. So, so, wrong on so many levels.
Click to expand...

I disagree. It shouldn't be hard, just a bit of crunch, with some good crusty bread. Easy on the garlic too. The tomato's the key ingredient that needs to come through. You have to try it done right before passing judgment.

But #1 is lightly salted and by itself, but OP flipped out when someone said that, stating he'd already discussed it 🙂
 
Originally posted by: sjwaste
I disagree. It shouldn't be hard, just a bit of crunch, with some good crusty bread. Easy on the garlic too. The tomato's the key ingredient that needs to come through. You have to try it done right before passing judgment.

But #1 is lightly salted and by itself, but OP flipped out when someone said that, stating he'd already discussed it 🙂
Click to expand...

I'm sure our disagreement is purely regional. 😉

<---plucks a few beauties from the vines to let ripen for tomorrow's bacon-n-mater sammiches.
 
Sjwaste, as another Italian descendant, I agreed with you. As a matter of fact I do that quite often, but like Spidey said it could be a regional differences.

BTW, Spidey, how do you suggest to eat them, after all?

Eltano
 
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