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Week of August 16, 2016 - From the Recipe Box: Tomato Toast

Monday, August 15, 2016 11:49 AM | Wise Woman (Administrator)



Tomato Toast

My favorite summer breakfast. Raw tomatoes are so temping in August. Who could resist? But, I want some nutrition, not merely pleasure, from those tomatoes. Voila! We shall cook them with fat, in this case, mayonnaise. So slather it on. And add a fresh herb from your garden (unwashed so you get the good gut flora) for savor and flavor.

2 pieces whole wheat bread, toasted
2-4 tablespoons mayonnaise
2 ripe tomatoes, sliced thick
2 sprinkles sea salt
2 tablespoons fresh basil, minced

I understand that the first item on this list – whole wheat bread – may be the most difficult to get. Real whole wheat bread can be nearly impossible to find. For many years I simply made my own, since even health food stores that make bread rarely offer 100% whole wheat. And, of course, there is the current “gluten-free” craze, which would have you believe that wheat is the enemy to good health and genetically modified, too. (It is not; no GMO wheat is being grown according to Science News, Feb. 2016).

The second item – mayonnaise – is so easy to get, the only problem is choosing from competing brands. Of course, you could make your own, in which case you can select the best ingredients.

As for the tomatoes, I hope you can pick your own. I get my tomatoes from Hearty Roots CSA. And, my local supermarket stocks local tomatoes (and lots of other local produce, from corn to squash).

How to make tomato toast:

Toast bread and cool.

Spread mayo on bread.

Add sliced tomatoes.

Sprinkle with Fleur de Sel or your favorite salt.

Add minced basil, shiso, or any other of the anti-oxidant mint family sisters.

Alternate versions abound, many of which hide the tomatoes in a sandwich. The ultimate version of tomato toast adds lettuce and bacon, and becomes the beloved BLT.


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