Food on Friday: The best tomato sandwich (with a family trick)


By Julia Westhoff

Today’s a twofer, folks, I couldn’t help myself.

I apologize if I overdo it on the tomato recipes these days, but we are (happily) drowning in them. We’ve made salsas, soups, salads, sauces and sandwiches and they’re devoured as quickly as they’re made. The girls and I have been especially digging on this low-brow sandwich:

Take two slices of cheap white bread. Lather ‘em up with mayo and add some tomato slices that have been seasoned with salt and pepper. Eat and repeat.

And now a tip brought to you by the Senter family. I learned this from my mother-in-law, Marilyn Senter, who learned it from her mother-in-law, Marty Senter. It’s this:

Want to instantly improve the taste and texture of your fresh tomatoes or peaches? Just skin them. The easiest way is to cut an X on the bottom and blanch them. Submerge the tomatoes into boiling water for a minute or two (until you see the skin start to peel). Take the tomatoes out of the pot and skin them. If you want (I usually skip this step), put the fruit into ice water to stop it from cooking before you remove the skin.

This little tip has a pretty miraculous ability to transform tasteless fruit into something special – you can imagine what it does to fruit that’s already good…