In my family, nothing says summer like home-grown tomatoes. My children have been known to burst into song, singing John Denver’s ode to home grown tomatoes: “There’s just two things that money can’t buy; that’s true love and home grown tomatoes!”
We grow tomatoes every year and eat them for 3 meals a day it seems. Toast and tomatoes or scrambled eggs and sliced tomatoes for breakfast, sandwiches with thick slices of juicy tomato on them for lunch, dinners of pasta with fresh tomato sauce, bruschetta as an appetizer, salsa with whatever, tomato and onion salad, or simple sliced tomatoes on the side. But the all-time “Summer is here!” dinner is bacon and tomato sandwiches. Some of us skip the lettuce. Toasted sourdough bread, thick slices of just-picked tomatoes, mayonnaise and good bacon. My new trick is to bake the bacon rather than fry it, by the way. (Just lay the slices in a single layer in a jelly roll pan and bake at 450 degrees for 15-20 minutes. No splatters to clean up and it’s all done at once!)
We save any leftover bacon and if we make it past breakfast, some child will pack up a bacon sandwich for lunch at school with the sliced tomatoes in a separate bag so the sandwich doesn’t get soggy.