Love tomatoes? Us too! And there is literally no better time of year for these blushing beauties than right now. As anyone with taste buds can tell, the tomatoes available year-round in the supermarket usually can’t compare (they seem like a whole other species, actually) to the to tender, juicy summer tomatoes, sun-ripened across the rolling farmland of Pennsylvania.
Where do you shop for your locally grown tomatoes? Farmers markets are overflowing with them: We’ve seen bountiful tomatoes at the PA Open Air Farmers Market from Dobb’s Produce; at the Little Italy Farmers Market in Erie from Wild Field Urban Farm; at Scranton’s South Side Farmers Market from Endless Roots Farm; and at the Bryn Mawr Farmers Market from Two Gander Farm. And, of course, CSA members are rejoicing as they unpack their weekly boxes from Lancaster Farm Fresh Cooperative in south central and southeastern PA, Taproom Farm in Shoemakersville, and Post Apples Farm in Western PA, among so many more tomato sources.
As with all peak-season produce, the key to enjoying PA tomatoes is letting them simply shine as the star of a simple dish. Take a cue from your favorite cafe or restaurant and you’ll see that chefs agree. One of Pennsylvania’s most famous tomato sandwiches is the BLT by Middle Child in Philadelphia, a viral sensation made with juicy heirloom tomatoes from nearby Urban Roots Farm, toasted rye bread from Germantown’s Merzbacher’s Bakery, bacon and mayo. Bloomsday in Philly’s Headhouse Square offers a seasonal tomato galette made with red tomatoes from Green Meadow Farm, béchamel and thyme. Lilith in Pittsburgh offers a tomato and watermelon panzanella and The Refinery in Pittston (the “quality tomato capital of the world“!) features a bright, summery tomato salad with local heirloom and cherry tomatoes in yellow, red and purple hues tossed with chopped cucumbers, capers, red onion and specialty pickled green tomatoes and sprinkled with feta cheese.
We suggest taking a page from this book, and keeping it as straightforward as possible with your primo tomatoes! One of our favorite preparations is a tomato and mayo sandwich: no fuss, no muss. Follow our lead, and make these easy-as-can-be sammies to snack on anytime (hint: they make a fantastic breakfast!).
Pennsylvania Tomato Sandwiches
Serves 4
Prep time: 5 minutes
Cook time: 5 minutes
Ingredients
- 8 slices sandwich bread, white or wheat
- 2 large, ripe Pennsylvania tomatoes
- 1/3 cup mayonnaise
- Coarse sea salt and fresh ground black pepper, to taste
Method
- Lightly toast the slices of bread just enough to give them a bit of sturdy crunch.
- Gently cut the tomatoes into even round slices.
- Generously spread each bread slice with mayonnaise.
- Place one or two slices of tomato on the mayo-coated side of one piece of bread, sprinkle with salt and pepper to taste, and place the second piece of bread on top, mayo side down.
- Slice in half — or eat whole. Enjoy!
What’s your preferred way to devour local tomatoes? Let us know!
- Feature image and GIFs: Dish Works
- Famers market photo: PA Veggies
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