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Posts Tagged ‘Conway Twitty’

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I used to hate fresh tomatoes. Growing up in New Jersey, that was as heretical as blasting Conway Twitty music on the street outside the Pony.* I said it anyway, though. And to be fair, the supermarket tomatoes I grew up eating were hardly flavorful. Grown strictly to withstand shipping and handling, picked unripe and hit with ethylene gas**, they were pink, watery, and a bore on the taste buds.

Then maybe eight years ago I had a fling with an heirloom tomato and became even more smug in my distaste of remotely grown fresh tomatoes. Heirlooms taste like the berries tomatoes are: tender and richly flavored.

Yesterday I walked into Asbury Park for lunch—well, for the makings of it. First I stopped by a local organic farm stand run by a woman in a floppy straw hat. When I picked up one of the two tomatoes on display, I asked if she had raised them herself. She said she had, and warned me that the tomato I held ‘wasn’t perfect.’ I gave it a little squeeze, and a tiny bit of juice oozed out. It was probably two hours off the vine, a youngster in a new town. I told her I don’t care about perfect, and bought it.

Then I went to the bread stand run by a gregarious Roman guy. As he talked to customers he sliced up narrow anchovy-provolone sandwiches, casually handing bits to passers-by.*** Sold me two rolls for a buck. ‘Thank you, sweet dahling!’

Then I walked home, stopping by the lake to pick some wild mint.

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The tomato sandwich with basil is a time-honored thing, and for good reason. I figured mint and basil are cousins, so I’d give that a whirl. Picked a bunch—some for my sandwich, more for my friend who loves to cook and wouldn’t look at me the way the anti-Conway-Twitty crowd would. It takes a rare person, Jerseyan or not, who will not look at me askance for eating plants I picked by a lake. She is one of them.****

I sliced up the roll and gutted it a bit—I don’t like too high a bread-to-filling ratio—and added a slice of Trader Joe’s addictive mozzarella, a little bit of mayonnaise, and kosher salt. The juice from the tomato mixes with the mayo and makes the bread a little soppy, but that’s a plus.

You can try to build a quicker, better, cobbled-together summer sandwich than this, but it won’t work. Okay, maybe if you use two slices of cheese. I’m reasonable.

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*That’s bad. Trust me on this one.

**You’re smacking your lips at that image, aren’t you? I shouldn’t tease so.

***Several turned up their noses; I almost bit his hand off.

***This just occurred to me: the friend I mention is one of three good friends who are first-generation kids (Filipino, Italian, and Japanese). I find in cases such as this there is a stronger connection to where food comes from, and less of a tendency to be afraid of it. Kind of fascinating.)

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