The best way to enjoy a perfect end-of-summer, bursting-at-the-seams tomato (heirloom or otherwise).
 | Those who adhere to the religion of perfect tomatoes are a particularly zealous lot, forced by their tenets to hold a tomato fast that lasts roughly 11 months out of the year from the beginning of October through the end of August. But with great piety comes great reward, and the tomatoes that have finally arrived in this late season are some of the best I've tasted in years (of course, I think that every year).
Back in the day Jeffrey Steingarten penned a guest column in Grub Street's "Grub Street Diet" series in which he extolled the virtues of the combination of toast, olive oil, and tomato. And rightfully so. As any Spaniard will tell you, it's not a combination to be trifled with.
But Jeffrey, might I be so bold as to suggest that the actual best way to enjoy a perfect end-of-summer, bursting-at-the-seams tomato (heirloom or otherwise) is in fact sliced on top of toast slathered with a good homemade mayo. | | | | |
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