Tomato, Mayo, and Toast (The TMT)

The best way to enjoy a perfect end-of-summer, bursting-at-the-seams tomato (heirloom or otherwise).

Overhead view of tomato toast

Serious Eats / Amanda Suarez

Why This Recipe Works

  • Perfectly ripe, peak-of-summer tomatoes are the key to success here. Nothing less will do.
  • Homemade mayo makes it possible to introduce an olive-oil flavor to the toast and tomatoes—a winning combo.

Those who adhere to the religion of perfect tomatoes are a particularly zealous lot, forced by their tenets to hold a tomato fast that lasts roughly 11 months out of the year from the beginning of October through the end of August. But with great piety comes great reward, and the tomatoes that have finally arrived in this late season are some of the best I've tasted in years (of course, I think that every year).

Back in the day Jeffrey Steingarten penned a guest column in Grub Street's "Grub Street Diet" series in which he extolled the virtues of the combination of toast, olive oil, and tomato. And rightfully so. As any Spaniard will tell you, it's not a combination to be trifled with.

But Jeffrey, might I be so bold as to suggest that the actual best way to enjoy a perfect end-of-summer, bursting-at-the-seams tomato (heirloom or otherwise) is in fact sliced on top of toast slathered with a good homemade mayo.

Nature, Science, and Humanity—in Sandwich Form

It's the juxtaposition of man and nature that really gets me. The perfect tomato is surely one of nature's greatest miracles: The skin is grassy and herbaceous like basil, the flesh is far juicier than any other fruit with no trace of mealiness or stringiness. At the peak of ripeness, it is the embodiment of balanced flavor—sweet and slightly acidic with abnormally high levels of natural glutamates to provide it with an intensely savory background. And personal anecdotal records seem to indicate that it will even make a better lover out of you, though I've yet to prove this through any sort of rigorous scientifically prescribed protocols. (For the record, I have conclusively proven that applying rigorous scientific protocols to lovemaking does not contribute to a harmonious marriage.)

In perfect harmony with this natural beauty is the mayonnaise, one of pinnacles of the art of engineering. Think about it: How else but through the genius and hard work of man could a simple mixture of seasoned oil and egg yolks be converted into such a luxuriously creamy, decadent, yet light spread?

Emulsions are a spectacular thing, and mayonnaise is the king of emulsions. I'm not talking the blue-and-yellow jarred stuff (which is a fine choice when it comes to potato salad or coleslaw). I'm talking the handmade stuff where the oil is slowly drizzled into a churning mixture of egg yolks, mustard, and lemon juice to whip up into soft white peaks. When perfectly made, it not only tastes fabulous on its own (I caught my wife dipping her finger in the bowl this afternoon), but seems to help nearly every vegetable it comes in contact with to put its best foot forward.

And of course, let's not forget the bread. The cornerstone of civilization. The staple of human life around the world. The foundation of humanity.

Add the three of them together and you've got a tiny behemoth of a sandwich that represents nature, science, and humanity—the three great pillars of society—all bound together in a single, edible package. Sprinkle it with a bit of coarse, crunchy salt* and perhaps a few grinds of pepper (I often prefer no pepper), and you've got yourself a darn fine lunch to boot.

*I used a jar of fancy-pants pink Himalayan sea salt that was thoughtfully gifted to me, but really, the only thing that matters is texture. I like Maldon sea salt, with its large, beautiful pyramid crystals the best.

Wouldn't you agree, Dumpling?

The author's dog, named "Dumpling," staring from below at a white porcelain plate holding two slices of toast, one of which is spread with mayonnaise and holding sliced ripe tomatoes.

Serious Eats / J. Kenji Lòpez-Alt

Use Your Favorite Bread

Of course, it's not quite that simple. With an open-faced sandwich like this, your ingredients have got to be perfect. The bread is the easiest part. Just go with what you like. Sometimes I like a rustic sourdough or even a focaccia. Today I went with an excellent multigrain loaf that I bought off of some dude at a highway rest stop off of route 87 near New Paltz (Meredith's Bread, from Kingston, New York).

Choose the Right Tomatoes

Tomatoes are a little more difficult, but if you're fortunate enough to live near a farmers' market, you should have no problem finding perfect specimens until at least the end of the month. Please do not attempt this meal with run-of-the-mill supermarket tomatoes. You will be dearly disappointed. The tomatoes should be vine ripened (tomatoes improve in texture and color but not in flavor after they've been removed from the plant), extraordinarily heavy, and very soft all over.

I usually hunt the bargain-bin "seconds" at the farmers' markets for ones that may have a couple cracks or blemishes, but are still pretty much intact. Just trim off and toss the bad bits, and you've still saved yourself some bucks—what's more, the tomatoes are almost guaranteed to be ripe.

Mayo-Making Tips

The mayo is the toughest component. If you want to get really cheaty, here's an easy way to improve store-bought mayo: Put a cup of it in a bowl. Grate a clove of garlic over it using a microplane grater, crack a good half teaspoon of pepper on top, then add two tablespoons of the very best extra-virgin olive oil. Whisk until it's incorporated, then add another two tablespoons and whisk again. Now taste it. See what you just made?

Of course, the real deal is much better, and not all that hard to make. If you've got a food processor or stand mixer, it's even easier. The key to great mayo is to season it aggressively with salt, pepper, and lemon juice. Without the proper acid and salt levels, it tastes heavy and greasy. Thinning it with a bit of water right at the end also lightens the texture.

And please, whatever you do, don't go referring to mayonnaise as "aioli" like chefs seems wont to do, even when there's not a hint of garlic in it. I don't know when calling mayo "mayo" became uncool, but let's do try and bring it back into fashion, ok?

*I used a jar of fancy-pants pink Himalayan sea salt that was thoughtfully gifted to me, but really, the only thing that matters is texture. I like Maldon sea salt, with its large, beautiful pyramid crystals the best.

Recipe Details

Tomato, Mayo, and Toast (The TMT)

Prep 15 mins
Active 15 mins
Total 15 mins
Serves 2 servings

The best way to enjoy a perfect end-of-summer, bursting-at-the-seams tomato (heirloom or otherwise).


For the Mayonnaise:

  • 2 large egg yolks

  • 1 tablespoon (15ml) fresh lemon juice

  • 1 tablespoon (15ml) Dijon mustard

  • 1 small clove garlic, finely minced or grated

  • 3/4 cup (177ml) canola oil

  • 3/4 cup (177ml) extra-virgin olive oil

  • Kosher salt and freshly ground black pepper

To Assemble:

  • 4 slices high-quality bread, toasted

  • 1 large ripe tomato, cored and sliced into irregular wedges

  • Coarse sea salt, such as Maldon


  1. For the mayonnaise: Combine egg yolks, lemon juice, mustard, and garlic in the bowl of a food processor or stand mixer fitted with a whisk attachment. With machine running, slowly drizzle in canola oil, stopping machine to scrape down sides as necessary. Mixture should begin to form a thick emulsion. If using a food processor, transfer to a large bowl set in a heavy pot lined with a dish towel to stabilize, then, whisking constantly, slowly drizzle in olive oil until a thick mayonnaise forms. Alternatively, if using a stand mixer, continue to use the mixer's whisk attachment to add the olive oil. Add up to 1 tablespoon water, whisking constantly, until mixture lightens in color and is thin enough to slowly fall off of a spoon when held vertically. Season to taste with salt and black pepper.

    Four Image Collage. Top Right: Ingredients for mayo in a standmixer bowl. Top Left: Salt being added to stand mixer bowl. Bottom Right: Oil being drizzled into operating stand mixer. Bottom Left: Finished homemade mayo in a bowl

    Serious Eats / Amanda Suarez

  2. Slather mayonnaise on top of toast and top with tomatoes. Sprinkle with coarse sea salt and serve immediately before salt dissolves.

    Two Image Collage. Top Image: Mayo being slathered on four pieces of toast on a cutting board. Bottom Image: A hand sprinkling salt on a finished tomato toast

    Serious Eats / Amanda Suarez

Special Equipment

Food processor (or stand mixer), or a whisk with a really strong wrist.


Use only the best summer tomatoes and high quality bread for this recipe.

Extra-virgin olive oil can become bitter when blended in a food processor; therefore we recommend hand-whisking in the olive oil. A stand mixer can continue to be used for the olive oil without trouble.

The mayonnaise can also be made completely manually with a whisk. To keep the bowl steady, drape a clean dish towel over the top of a medium-sized saucepan. Place a large bowl on top of it. It should remain stable as you whisk.

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Nutrition Facts (per serving)
334 Calories
23g Fat
28g Carbs
5g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 2
Amount per serving
Calories 334
% Daily Value*
Total Fat 23g 30%
Saturated Fat 3g 14%
Cholesterol 23mg 8%
Sodium 444mg 19%
Total Carbohydrate 28g 10%
Dietary Fiber 2g 9%
Total Sugars 5g
Protein 5g
Vitamin C 13mg 65%
Calcium 66mg 5%
Iron 2mg 10%
Potassium 279mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)