There’s nothing I like better than a summer tomato sandwich.
Thick slices of deep-red tomato layered on lightly toasted bread with a smear of mayo and a sprinkle of flaky sea salt. Add a handful of potato chips and, honestly, what could be better?
I’ve been eating plenty of them this summer, thanks to my absurdly productive tomato plants. I’ve also spent most of this week making and canning tomato sauce and salsa, and I’m not done yet.
Over the next few days, I’ll cut up more tomatoes, plus eggplant, onions, peppers, and garlic, to make and freeze my all-time favorite ratatouille. It’ll be very good tossed with cheese ravioli or just about any pasta this winter.
I’ve even ordered new BPA-free freezer containers for the batches of tomato soup I’ve got coming next. Come January, a hot bowl of that soup with a grilled cheese sandwich will make all this chopping, stirring, and simmering seem like an excellent idea.
For today, though, I’m giving the canning jars a day off.
Here’s a recipe for a favorite savory tomato pie, loaded with ripe summer tomatoes and plenty of cheese, all baked on a golden puff pastry crust. That’s a pretty strong lineup.
Thanks so much for being here! Have a great week and I’ll see you here next Sunday with something new.