Is it too late to post a tomato recipe? Lately everyone has been posting tomato sandwich recipes, so I’ve got that on the brain. To be more precise, what I’ve got on my brain (and want to have on my plate) is that unique texture and taste that happens when you combine tomatoes and mayonnaise.
So last week, for lunch, before we left Umbria, I made one last blowout, totally decadent ode to summer tomatoes. It was my version of a tomato sandwich. But without the sandwich part of the equation.
Maybe I’ve been in Italy too long, but somehow I just can’t make sandwiches, put them on a plate and call it a meal. When I’m with myself, maybe. And if I’m invited to someone else’s house, it’s just fine. But if there is more than one person at the table and I’m at home?  There has to be more ceremony and presentation.
So here is my version of deconstructed tomato sandwich. Which, of course, you an also call a tomato salad. Which it is. What differentiates this tomato salad from all the others I usually make is that there is absolutely no olive oil being drizzled. Just big dollops of luscious mayo.
I first had this salad in Florence, at our friend Monica’s house, about 20 years ago. She would slice the tomatoes extra thick, and spoon on home made mayonnaise. Not only was it the first time I’d had home made mayonnaise, it was also the first time I’d seen mayonnaise used for something other than a sandwich.
While I do make my own mayo, this time around I just opened a jar. Because Melissa told me I could. I figure if she’s using store bought, so can I. And to make it more of a main course salad, I also added hard boiled eggs.
As you can see I served bread too. So, all the makings for a tomato sandwich. Just not a sandwich. Cravings solved. With ceremony and presentation.
tomato + egg with mayonnaise
Prep
Total
Yield 2
Ingredients
- 3-4 large ripe tomatoes
- 4 hard boiled eggs
- 1/2 cup mayonnaise
- basil
- salt, pepper
Instructions
- Core each tomato and cut it thickly, into slices. Lay the slices on a pretty dish, in one layer. Cut the eggs in half, and place them on top. Spoon the mayonnaise over the tomatoes, making sure each tomato gets a bit. Season with salt and pepper and scatter with torn basil leaves.
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Looks delicious. Have you tried egg and cress sandwiches, made with mayo? Do you have (mustard) cress in Italy?
No, no cress in Italy. But lots of arugula, which also works!
Looks great ! I always love to see the Deruta too. I was wondering if you knew of where I could get American style brown sugar in Rome? We also have a house in Umbria but I have never been able to find it.
They usually have dark brown sugar at Castroni in Rome.
What a wonderful Idea!!! Tomato and mayonnaise are such a delicious combo. The addition of eggs makes it a complete meal for my taste. Although I’m out of tomatoes for the summer, I will be sure to add this recipe to my arsenal. Gracie Elizabeth.
Being a southerner, I am a mayo lover. I won’t enumerate the ways we use it, but there is nothing better than mayo and tomatoes. It just adds a certain something to tomatoes. Lately we’ve been having crisp fried bacon and tomato sandwiches on lightly toasted foccacia with mayo. So good.
I made this the other day. It was delicious. I added a few bits of crispy pancetta. Just because I could.
I was going to do the same. Then pretended I was on a diet.
Can I use the picture of the salad in my blog for non-commercial purposes?
Thanks for reading!
No, I’m sorry, the photos are all for my use only.