Homemade mayo adds some olive oil-flavor to the toast and tomatoes—a winning combo.
Perfectly ripe, peak-of-summer tomatoes are the key to success here. Nothing less will do.
But Jeffrey, might I be so bold as to suggest that the actual best way to enjoy a perfect end-of-summer, bursting-at-the-seams tomato is in fact sliced on top of toast slathered with a good homemade mayo.It's the juxtaposition of man and nature that really gets me. The perfect tomato is surely one of nature's greatest miracles: The skin is grassy and herbaceous like basil, the flesh is far juicier than any other fruit with no trace of mealiness or stringiness.
And of course, let's not forget the bread. The cornerstone of civilization. The staple of human life around the world.Add the three of them together and you've got a tiny behemoth of a sandwich that represents nature, science, and humanity—the three great pillars of society—all bound together in a single, edible package. Sprinkle it with a bit of coarse, crunchy salt* and perhaps a few grinds of pepper , and you've got yourself a darn fine lunch to boot.
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