That’s one fatty tomato! Yum!
That’s a sandwich to be eaten over the sink!
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No such thing.
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After having yet another exquisite BLT for lunch, I came to a realization. The relative value of the components of the BLT, in order, are: tomato (preferably still warm from the garden), lettuce (romaine), bread (sourdough, broiled on one side), mayonnaise, and lastly and much to my surprise, bacon. Now, I love bacon. I learned this summer, however, that if I left the bacon out, I’d still have a perfectly wonderful sandwich with just tomato, lettuce, mayo, and sourdough. I’ve had several sandwiches this summer that were just tomato, lettuce, and mayo on sourdough, since I planned poorly and we ran out of bacon. If I lacked any other of the components, however, I wouldn’t bother making the sandwich in the first place.
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I’m solidly in the iceberg camp, and I salt & pepper my tomatoes before they go on the sammich. Good bacon is just as important as the other components of a BLT, but a tomato sandwich with a shmear of cream cheese and nothing else is a thing of beauty.
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I’m quite fond of ‘just a tomato sandwich’ -
non-toasted bread - whole grain is good
mayo
sliced tomato, lightly salted
as a kid I’d eat those until I got mouth roof ulcers from the acidity . . .
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Spawn2 prefers iceberg, too, but instead of laying a leaf on the sandwich fillings, they shred it to get more crunch. I get my lettuce crunch jones fix by making a BLT for Mrs. ricepad at the same time: Mrs. ricepad does not like the central rib of a romaine leaf, so I trim it out and add to my sandwich.
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Oh, I shred it for less slippage. Those leaves are like an ice rink! 
I’ve started eating tomato sandwiches made of two slices of tomato with mayo (kewpie) in the middle. Sometimes I put that on one slice of bread but otherwise I’m very satisfied. Can recommend.
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That is a wonderful discovery. Yes, the tomato has to be the star.
Fatty tomato sandwiches. Yum!
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Eva Longoria’s Spanish food porn series finally got 2 more episodes onto CNN without pre-emption. I’m not a fan of tiny artistic portions, but the local tomato used in a gazpacho caught my eye. It is called huevos de toro, is local to the Marbella region. I am always a fan of giant tomatoes. Google listed sources in Europe, but with shipping a tiny packet of seeds would cost $20 or so. Before investing , I would like to know if anyone has experience with the variety and maybe a less pricey source of seeds. Google says the same variety is called couilles de toro.
Any help?
This would translate as bull’s eggs. The way we use the word “balls” for testicles, I think the Spanish use the word “eggs.” When I was a very innocent age 18 I was in Ecuador at a luncheon with mostly Ecuadorians. First course was hot broth with a fresh whole egg in the bowl. I don’t eat runny eggs and I looked around and said in Spanish: Only the women here aren’t eating the eggs. People laughed and I had no idea why. I thought about it a lot and finally realized the answer.
Not for a tomato by that name, but would you consider an oxheart with the qualities you wanted? Besides the size, what else would be ideal? I have had good luck with a few oxheart varieties .
ETA Here’s a source for that variety from someone I have “followed” for a few years.
I was delighted with the oxhearts I had maybe six years ago, but they’ve disappeared from local markets since then. I wonder what happened?
I can’t really grow tomatoes here in Berkeley’s fog belt, though. It rarely gets into the 70Fs.
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I made a meat sauce tonight, and used 7 cups of chopped assorted tomatoes, mostly Glamour.
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