A Perfect Tomato Sandwich

I used to hate uncooked tomatoes. Then I realized that I just hated cold, unripe, tasteless and watery tomatoes. When I moved to Italy soon changed my opinion face I was with tiny pomodorini bursting with flavour. On my return to the UK my love affair with the tomato ended – why? Because most of the tomatoes available in shops were from Spain, Holland even Israel, meaning that with the intense farming and refrigeration you end up with perfect looking tomatoes all year round and zero flavour. The thing is, tomatoes are not that difficult to grow, but we have become so insistent on having every ingredient possible available all year round that we are sacrificing on quality.

Now I am in Zambia and local tomatoes, farmed non intensively and locally are bursting with delicious, acid-sweetness. Juice from the tomato is think and red not thin and watery. Perfect for a fresh, healthy and irresistible tomato sandwich.

To make the perfect tomato sandwich, try following my method and see what you think.

• Use locally produced tomatoes that are deep red and really soft.
  


• The tomato should be room temperature; I keep my toms in the fridge but bring one or two out before I use them and allow them to lose that horrible bland chill
  


• Thinly slice the tomato with a serrated knife on a plate lined with kitchen paper to absorb the water, remove seeds if the tomato is particularly watery, or you plan to eat the sandwich later (Eg. In a packed lunch)
  


• Spread a thin layer of mayonnaise onto a hotdog/burger bun, crusty cob or roll. This bread is dense so absorbs additional moisture without going pappy – white is best because it is slightly sweet and brings out the flavour of the toms
  


• Put your slices of tomato onto the bread and sprinkle with salt
  


• Shred some basil leaves and add, don't be stingy
  


• Drizzle a very small amount of olive oil over
  


• Serve.
  

Recipe - Aqua Sale (Poor Man's Meat)

This is one of the most surprising things I tried in Italy. It is an amazing dish for using up stale bread. Aqua sale means ‘water salt’ as they are the two main ingredients, it’s also known as ‘poor man’s meat’.
The bread is key here. In Puglia the most popular bread is arguably from Monte Sant’Angelo. A large round bread that is very springy, light and dry with a heavy crust. You can buy it in its full, massive, round form or buy pieces of it. It goes stale quite quickly and is therefore perfect for this.
Any kind of dry, tasty rustic bread with a good crust works well – ciabatta is fine but it must be stale. I have adapted this a little to make a more interesting salad
· 75 g stale bread grated into chunky crumbs
· Cold water, about ¼ pint but it depends
· Course ground sea salt
· Course ground pepper
· Extra virgin olive, a large slug of it, to taste
· A handful of good quality tomatoes – vine, cherry, pref. Organic
· A handful Flat Parsley coarsely chopped
· One spring onion finely chopped
Soak the bread in water, salt and pepper. Don’t make it soggy, it must absorb the water only.
Add all other ingredients and leave to rest for about 10 minutes.
This salad should not be wet, it should hold its shape a little like a pate. The tomatoes and oil also add liquid so don’t be heavy handed with the water.