Total Time
Prep 5 mins
Cook 0 mins

This country classic presentation for vine-ripened tomatoes is stupidly simple to make. But many of the best recipes are. The creamy richness of a good mayonnaise is the perfectly complement to the edible sunshine that is a perfect, summer tomato.


  1. Divide tomatoes into individual serving bowls.
  2. Immediately before serving top each bowl with a dollop of mayo. Do not try to do this ahead -- the tomato juice will melt the mayo into an unappealing mush.
  3. Pass the salt shaker and pepper grinder at the table.


Most Helpful

Let me tell you, there Ain't nothing in this world better than a fresh Garden Tomato with really good Mayonnaise and a little salt. These toilet stuffers they try to sell us today that came from the other side of Mars aren't worth bringing home. I feel sorry for the youngsters today that don't know the pleasure of wiping the soil from a fresh picked turnip and eating it with the plant still attached. God, I'm glad I lived when I did.

Firehousecook AKA Cap'n Jack February 27, 2009

DH bought tomatoes on the vine for this recipe and it is simple but very good. I had Hellman's mayo on hand so used that and reduced the amount called for because the tomatoes were small.. Next time I think I will omit the salt and give the pepper an extra shake. Will be making this again especially with those fresh garden tomatoes this summer. Made and reviewed for the Diabetic Forum's National Tomato Month recipe tag game.

lauralie41 April 28, 2012

Yum, the epitome of summer, right here in a dish. How could you ever go wrong with fresh summer tomatoes from the garden and some good ol' mayonnaise? This is really perfect in everyway, and one shouldn't mess with absolute delight in the garden. The mayo HAS to be the good, or else don't bother. I used Hellman's but I suspect Duke's would be equally as satisfying. Thanks for posting such a lovely summer delight!

Andi of Longmeadow Farm July 21, 2011

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