I brought home an assortment of tomatoes from my dad's garden last week. This year is not the bountiful harvest of the past, but I came home with enough to keep me in tomato sandwiches for a while.
And I've had a few.
I gave in to one of my dark desires over the week-end, however, and had my favorite breakfast. Toast and tomato.
I know, it sounds simple. But let me explain a couple of things. I only use real butter and I don't use a toaster to make toast. I either melt butter in a frying pan and toss bread into the melted butter or I spread butter on the bread and place it on a baking sheet under the broiler. Whichever way I choose, the bread is infused with real butter.
I top all of this buttery goodness with vine ripened sliced tomatoes and sea salt. It is divine!
Years ago, a baby sitter sliced open left-over biscuits and slathered them with butter. She then toasted them in the oven and placed a slice of tomato on each half as it came from the oven. I have loved it since but never have biscuits in the house. Thus, the toast.
The acidic sweetness of ripe tomato, the yeasty goodness of the bread, and the creaminess of the butter combine to remind me of what I love about summer.