Tomato Season’s BLT

By Katie Barreira

Around this time last summer, I got a sandwich that blew my mind. I always love a BLT for its addictive combination of meaty bacon, crisp lettuce and sweet-tart tomato. But this particular BLT was all about the “T;” 3/4-inch-thick slices of sun-ripened tomato were the meat of this stunning sammy. This weekend, I returned to see if the best-ever TBL (Tomato, Bacon and Lettuce) was back in season; I was in luck.

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Tomatoes in the Raw

By Katie Barreira

August is the right time for a ripe tomato. As a latecomer to the joys of this fresh fruit (ketchup was as close as I came to a tomato in my youth), I do my best to make up for the lost years during tomato season.

Whether it’s grape tomatoes halved in guacamole, beefsteak slices layered with fresh mozzarella or whole sun-warmed heirlooms eaten straight off the vine, I can always find room for fresh tomatoes.

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