Come late August, early September, tomatoes become an endangered species. They are still around, but slowly starting to disappear, reminding you that soon enough the prominent real estate they’ve been holding will be relinquished to the apples and pumpkins of autumn.
But there is still time! Just a couple more weeks to soak up all the delicious sweet and savory tomatoeness. And what better way to do that than by treating them with the utmost reverence?
This is not fancy. Nor is it complex. In fact, it seems likely that a monkey could put this dish together. But that doesn’t make it any less tasty. A great recipe doesn’t always require that you have intensive skill in the kitchen, but should be something you may not have conceived of on your own.
The funny thing about how much I adore making this is that I used to be afraid of mayonnaise. I loved it, I recognized its value and importance in my diet, but alas. It irked me. I couldn’t bring myself to use it. Then someone made me tomato toast–and I was forever changed. I had to be able to make it for myself, because I was craving it constantly. It tasted like summer. So I faced my fears of mayonnaise. And I’ve never looked back.
The moral of this slightly rambling story is that if you too love those late summer tomatoes (and herbs, the herbs in the mayo are important) and just want to savor them as long as possible, this is the dish for you. Ridiculously easy and silly delicious, it is just the way to send these summer delights off in style. Until next summer when they once again grace us with their abundance.
4 slices hearty, thick sliced multigrain bread
1/2 cup good mayonnaise (if you feel daring, make your own, I entrust you to the geniuses at serious eats for that)
1/2 teaspoon each of basil, chives, tarragon, and parsley, diced (or any combination there of that is to your liking)
A bunch of various colored tomatoes, in thick slices (since they come in all shapes and sizes, I leave it to you to determine how much is right. As these photos show, I tend to pile on as many as possible)
Salt and pepper to taste, extra chives for garnish
- Combine your herbs and mayo until well combined.
- Toast the breads, lightly.
- Smear the mayo, on the toasts.
- Arrange the tomato slices atop the toasts. Cover with salt, pepper, and extra chives. Eat immediately. Savor summer.