I mean, tomatoes out of season just aren't worth it.
So Parrish and I have been eating our weight in tomatoes. We've had them on top of salads, sandwiches, and stuffed in omelets. I've had a few slices at breakfast and on top of pizza for supper. To me, tomatoes are the BEST of summer produce, and while I'd eat them on nearly anything, to me there is no better way to enjoy a tomato than a simple sandwich.
A freshly toasted gluten free baguette from the downtown Durham Farmers Market topped with a Pineapple Tomato and local bacon. When we had these for supper the other night, I made two different types of homemade mayo to spice things up. I whipped up my usual Lemon Garlic, and then made a special treat for Parrish: Chesapeake Mayo.
We ended up having our tomato sandwiches tapas style because neither of us could decide which mayo we wanted.