Maters

Tomatoes are perfect and plentiful right now in the southern Highlands. I have three or four varieties, all delicious.

We're eating them for almost every meal because what's the point of making them into sauce or pumate when they are so delicious fresh, fresh, fresh.

If we get to the end of the season and I have an overabundance, I will make homemade tomato sauce and can it for the winter.

But until then, I will be eating things like the ones above.

The top image is simple sliced tomato on sliced white bread, with mayo and dressed with sea salt and capers. That was breakfast. Here in the south we used to call sliced bread "light bread".

The one underneath is the traditional tomato salad--slices of tomato and fresh mozz, interspersed with basil leaves, drizzled with olive oil and dressed with a little salt and pepper.

That was lunch.

We had them sliced and salted to go with our breaded and fried gugutz, okra and eggplant banquet. Yep, that was supper.

Tomatoes. Maters. Dumadas.

Yummy.