My wife has a good crop this year. My only complaint is that too many ripen at once, which isn't bad except when the bounty runs out it's back to store crap. Cruel transition.

ours are larger on the vine every second of every day....yet no shift even so slightly in the green shades of the different species out there....

but soon.....very very soon.....[bead of sweat forming on brow].....

Toasting the bread aids in the use of extra mayo.

Even a bachelor can look like a pro chef with fresh tomatoes, olive oil, basil, salt, and cracked pepper.

Amen, Brother!

Something we picked in Dad's garden late last week. What it may not have in terms of commercial appeal in the stores is more than made up with taste. Note the dollar bill for size reference.



For some reason, the link isn't working for image - here is a direct link.

https://www.dropbox.com/s/rz6t...v/IMG_0808.jpeg?dl=0

quote:

Originally posted by SigSAC:
Something we picked in Dad's garden late last week. What it may not have in terms of commercial appeal in the stores is more than made up with taste. Note the dollar bill for size reference.





For some reason, the link isn't working for image - here is a direct link.

https://www.dropbox.com/s/rz6t...v/IMG_0808.jpeg?dl=0

Wow! Did you weigh that sucker?

quote:

Originally posted by wreckdiver:
I like my mater sandwiches toasted, Hellman's mayo, with liberal doses of salt and pepper.

That's my way,too. Sometimes I'll add a few slices of fresh cucumber. Had the first of the season last week. Yum.

And for all of you who don't toast, well, you should. If you try it, you won't go back.

Yep, nothing beats a good fresh matter sammich this time of year, untoated here.

Never refrigerate a tomato, it destroyed the taste, take a real vine ripe tomato (too many people have never had a honest to god home grown vine ripe tomato) cut two slices put one in the refrigerator and leave the other at room temperature a couple of hours later taste them both I bet you will see a huge difference.

Mater sammiches are my VERRY favorite!! I’ll eat them till I start to break out from the acid. It’s my favorite sammich time of the year!!

A couple of weeks ago I started making them for my lunch. I found that our local market has really good bread, baked on premises. Couple that with Dukes, ground salt and pepper, delicious!

PA, that's what us White Trash folks call a "Kitchen Sink Tomato Sandwich". Bend over the sink, roll up your sleeves and enjoy!

quote:

Originally posted by tatortodd:

quote:

Originally posted by TigerDore:
Yep, no need to mess with red, garden fresh tomatoes.

As a tomato gardener, one of my favorite ways to enjoy my vine ripened tomatoes is eating like an apple but shaking a dash of salt every bite.

love them that way cucumbers too skin and all.

Fresh ingredients win every time.

Growing your own produce, you learn to discover what real flavor tastes like.

quote:

Originally posted by corsair:
Fresh ingredients win every time.

Growing your own produce, you learn to discover what real flavor tastes like.

PASig has the best garden: his dad's. PA just killed his lawn, so maybe that's his best bet for fresh 'maters.

I like them that way.

A friend showed me that A little olive oil in a medium hot skillet with salt and pepper for just a few seconds on each side to warm the tomato really brings out the flavor.

You left out the two things required to make such a sandwich edible:
- excise the tomatoes
- excise the mayonnaise

Fresh Italian bread
Fresh tomatoes
Fresh mozzarella
Fresh basil
Olive oil
Balsamic
Garlic, salt, & pepper
Glass of wine

I made a mater sammich for lunch today, but I took it to the next level by adding fresh, just out of the garden cucumbers and thinly sliced jalapeno peppers, also out of the garden.

As much as I love bacon, I think in this case it would have been too much to add it to this marvel that I created.

Jim

I like all of that other stuff but I always preferred Miracle Whip instead of mayo.