Recipe by 3KillerBs
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.
Top Review by Firehousecook AKA Cap'n Jack
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.
Directions See How It's Made
- Divide tomatoes into individual serving bowls.
- 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.
- Pass the salt shaker and pepper grinder at the table.