I’m interested to know why some prefer chilled tomatoes and some prefer the never-refrigerated kind. I was always told to never refrigerate a tomato (it becomes mealy), but some of the roadfood folks I admire most seem to prefer a chilled tomato for the tomato sandwich. Any comments on that one?
Our tomato plants have not given us any fruit. Since we live in Arkansas and it’s been hot here, well, forever, I’m assuming I did something wrong. Since I have a "black thumb", this lack of tomatoes somehow doesn’t surprise anyone. I have, however, managed to find some good local tomatoes for my summertime tomato sandwiches. I have a few different versions that I like. A straight-up BLT with great bacon makes my day, but so does the tomato, mayo, salt, pepper, and soft white bread. If I’m feeling adventurous, I make a buffalo mozzarella, basil, tomato, olive oil, salt and pepper sandwich on foccacia.