THE MATCHLESS TOMATO
Corn may be the bastion of Appalachian foodstuffs, thanks to its incredible versatility, but arguably tomatoes come a close second when viewed from the perspective of just how welcome they are in diet. They come in a variety of shapes, tastes, and textures, not to mention almost infinite variety. There are paste tomatoes and taste-laced tommytoes (the mountain name for miniature or cherry tomatoes); heirloom varieties and canning tomatoes; those that are determinate or indeterminate in growth patterns; colors ranging from cream to almost black with pink, yellow, and even striped versions figuring in the overall picture. They form the basis for countless dishes from soups to stews; Tex-Mex foods to Mediterranean cuisine; can make a simple sandwich a sampling of culinary heaven; lend themselves to canning, drying, or freezing; can be eaten green as well as ripe; form a basic ingredient in various types of relish and pickles; and much, much more.
No mountain garden is complete without a row or two of stakes supporting tomatoes and no cookbook on the region can overlook this favorite foodstuff. The recipes shared here are but a tiny sampling of ways in which tomatoes can be prepared and served. “Maters” are so much a part of Appalachian foodways that it is difficult to conceive of going more than a day or two without them figuring into the menu in one fashion or another.
OLD-TIME TOMATO SANDWICH
Including a recipe for a sandwich may seem an exercise in the obvious, but there are few things more satisfying. A tomato sandwich made with a still warm tomato fresh from the garden is a mighty fine thing. The first tomato sandwich of the summer is an annual cause for celebration in the mountains of Appalachia.
Light bread
Mayonnaise
Salt
Pepper
Garden fresh tomato slices
TIPS: Variations on this most basic of homemade sandwiches are numerous—add bacon or bacon and lettuce, adorn with a slice of cheese, substitute a thin layer of pimiento cheese for mayonnaise, and the like.
TP
—Celebrating Southern Appalachian Food written by Jim Casada and Tipper Pressley
One day last week Matt got to indulge in one of his favorite things—the first tomato sandwich of the summer. He loves them so much that he has eaten a tomato sandwich every day since the first one.
Our Cherokee Purple tomatoes are finally beginning to get ripe. I can’t remember for sure where we first found out about that variety, but we’ve been growing them for many years and will continue to as long as we can make a garden.
You can find our cookbook here.
Last night’s video: Harvesting Potatoes from the Big Garden.
Tipper
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I’m so glad got his first fresh tomato sandwich of the garden season! I finally got mine too. I didn’t grow Cherokee tomatoes this year, but had me a Big Beef tomato and Dukes mayonnaise sandwich last week. It was so good! My tomato plants haven’t done so well so far. I’ve had four Carolina Gold tomato plants to die, Roma tomato plant die, so I’m left with a Big Beef and a Better Boy which are my husband’s favorites. We got things in way late and even though we have watered each day the heat just took the trendier plants out. I don’t think I’ll be having enough to can my Salsa this year. I’m thankful for what we do have and plan to enjoy every bite of our fresh tomatoes we harvest.
As you know I don’t eat store bought light bread. Sometimes I make my own but most likely I’ll eat “mater biscuits”, swat I had for supper last night. I make big fluffy biscuits following the whipping cream and self rising flour you have in your cookbook.
To make mater biscuits I first split the biscuit and remove all of the fluffy I can get out, the replace it with quarter inch slices of sweet juicy red tomato still warm from the afternoon sun on the garden. A sprinkle is all it needs!
PS: Swat is a contraction for “that’s what”.
one of the joys of my life has been growing tomatoes and I had pretty good success up at my garden in NH and I remember one fall when we received a severe frost warning and I had tons of green tomatoes still out there. So that night before the frost I pulled all my plants and hung them in my barn. The next day I learned the joy of fried green tomatoes. I have loved them since then. I agree with Matt that first tomato sandwich is a joy to behold. And a BLT is to die for. Thank you for your blog.
Yay ! Congratulations! SO good !
I’m the exception: I do not like tomato sandwiches. I love garden tomatoes, but mayonnaise makes me gag (sacrilege, I know!). However, I do love big old slices of fresh tomato on the side of any meal during the summer and I did turn half a bushel of canning tomatoes into juice today. Two things it’s impossible to get tired of in the summer: fresh tomatoes and fresh peaches. Neither one stays around long enough to get tired of.
What may I ask is your recipe for tomato juice ?
I am born and raised in SW PA, my mom’s family is from Bee Branch, Arkansas and that Ozark blood runs deep. I can’t wait to get out for a drive and find some Cherokee purple. Couldn’t do gardening this year, I hurt my back over the winter and hand surgery 6/30. Next year I will be back in the dirt.
I remember as a kid, grabbing the salt shaker, walking out to the garden, grabbing a ripe tomato off the vine, giving it a lick so the salt would stick and taking a big ole bite. The absolute best!
Joy, Joy, Joy!!
So happy for Matt!!
No mayonnaise for me. Peanut butter on both slices of bread and a 3/4 inch thick slice of tomato. There’s enough salt in the peanut butter, so no extra is needed. My tomato slice NEVER slips out with peanut butter like it does with mayonnaise.
that sounds icky but I’m going to try it! so true about the tomato sliding around. thanks for the giggle.
I do love a good tomato sandwich and for me, the wonderful Cherokee Purple is king.
Green tomato recipes, besides fried? I’d like to know some of those. I suspect they would make a good salsa and a mix of red and green would be pretty. Anyway, all my tomatoes except tommy toes have quit me. All the plants had leaves turn yellow then die starting from the ground and going up until all died. In spite of better than average rain, this has been another poor year overall for me so far. Pulled up and threw away the Peaches and Cream corn stalks this morning because the squirrels had gnawed every ear before it could make. My efforts to stop them didn’t work. Anyway on an upbeat note – so nice to see Jeannie Shoes comment this morning. She makes me want to visit Arkansas as I think I would like the country and the people very well and just maybe I wouldn’t feel like a stranger to them either. And I think Arkansans (is that a word?) would feel right at home most everywhere in Appalachia.
Hi Ron, this is Jeannie Dykes, sometimes known as Jeannie Shoes. Hahaha These blasted devices have a propensity to take over sometimes, don’t they? No worries. Has happened to me more than I care to count. There are many beautiful things to see in the mountainous parts of “The Natural State,” better known as Arkansas. And, yes, Arkansans is definitely a word to describe the folk who live here.
Like Matt, I can hardly wait for that first ripe tomato, so happy to see Matt get his:) My first Big Boy was ripe last week and I did a happy dance with a BIG smile when I picked it and oh my goodness what a scrumptious taste when I took my first bite. Oh so delicious! Great to see how your tractor could help in digging the potatoes out too. Awesome!
There’s nothing any better than a tomato sandwich and I do love it with Duke’s mayonnaise.
I was so tickled to see your post about Matt’s first tomato sandwich of the season! Our daughter made a little raised garden & picked the first little almost medium sized tomato & several little tommytoes! I grabbed a couple of slices of bread & the Duke’s Mayonnaise & had the best tasting mater sandwich! There is nothing better!!!
Happy day for Matt!! Nothing beats a good ‘mater’ sandwich! I too, have been enjoying them the past few weeks.
I’m going to pick my first ripe tomato this morning.
There are times I had rather eat one than a Ribeye steak.
I’m so jealous, I won’t have ripe tomatoes for awhile yet, cold and rainy spring. nothing like that first tomato sandwich. my favorite is on toast with mayonnaise (Hellman’s only thank you) and salt and pepper. yummy
Nothing better than a tomato sandwich! After I found your family a year a go, my brother and I decided to plant a small garden this year. Watching utube and your blog inspired me. We planted squash, green beans tomatoes, okra. The tomatoes did the best and we have lots. We’ve had a sandwich everyday since the ripen.heirloom tomato taste as good as tomatoes that we had growing up in the 50’s. Wish our parents we alive to see our first garden and our produce.
I’ve also been inspired to freeze extra veggies.
I’m sure this wouldn’t have happened but for your utube and blind pig.
Can’t tell you how many recipes I now make because of your blog.
Thanks to all your family!
Congrats Matt on your first tomato sandwich. I know it will be the first of many!
My Cherokee purples just started ripening too! Tomato sandwich is on the lunch menu!❤️
I picked my first three almost ripe Cherokee Purple tomatoes yesterday. It’s hard to imagine not adding a tomato to every meal from July through October. My heavy diet of tomatoes doesn’t cause any health issues, but the amount of salt I use sure does.
I was wondering when Matt would finally get that cherished taste of summer and the garden’s bounty! Me and the boy (Xander) had our first ‘mater sandwich a few weeks back…a plump and perfectly-ripe Cherokee Purple on some light bread with mayo and a slice of cheese! I posted a picture on my Facebook and caught flack from a few for the cheese, but really that is simply one’s own preference! I can do it with or without, but cheese just adds something and makes it perfect! We indulged in a BLT + cheese one day last week using the same from our garden and some ‘heftier’ bread made from the nearby Mennonite community and it was amazing! Between the two varieties of big tomatoes we’ve got growing and more Tommy toes than I can keep up with or eat, pole beans, squash and cucumbers the garden has been bountiful and we’ve been eating good! I’ve canned a bunch of tomatoes and frozen beans for later use so we’ll keep eating good well into the cold months ahead!
My wife enjoyed her first tomato sandwich of the season yesterday. Cherokee Purple on white bread with lots of Duke’s. Her assessment was, “heaven on toast.”
Greetings Tipper! It’s good to hear that Matt has had his first of many tomato sandwiches! I hope you got it on film.
I did not grow tomatoes this year because last year’s crop was over abundant and I was able to freeze many and give many away.
This year I have a volunteer winter squash and it’s ginormous! The stems are about 7′ long already and still growing. There are only two squash babies so far. I love winter squash but have not been able to grow them in years past. Usually the squash bugs got them. This year’s volunteer started in the compost pile, and I have managed so far to hoist them off the ground to keep critters from gnawing on the fruits.
My collards are doing well and came up from last year’s seeds. I had a nice serving made with bacon grease for dinner last night, and mixed in some butter beans. I dehydrated a bunch to mix with the dried kale, parsley, and Swiss chard. Using the dried overages of these makes for a healthy soup or stew. I pulverize them into powder. So far my late-planted potatoes are looking lovely and I hope
for a good crop of them as well as the peas.
I’m so glad your garden is successful and will.provide many healthy meals for your family. Wishing you all much love, good health and prosperity through Divine Love, Tipper!
I’m having my first tomato sandwich today, made from white bread and German giant tomato. I’m not really picky on the variety of tomatoes anyone will do as long as it’s homegrown.
We have been enjoying our tomatoes for a few weeks. This is my first time growing growing veggies since my retirement. The tomatoes, by far, have yielded the most for us.
It makes me happy that Matt was able to start eating his favorite sandwich.
The first tomato from the garden is special. After eating bland, tasteless ones from the store all year, it’s so nice to have your own tomatoes. We got one ripe tomato from our garden the other day. I eat mine with light bread, mayonnaise, tomato and onion. We only planted four plants this year and have them caged. That’s the only reason they are still around. The deer ate all our cucumbers. We’ve been getting some Tommy Toes that we put in pots and move in and outdoors every day to prevent them being eaten. We’ve had so much rain this year like some of you. Glad Matt finally got his tomato sandwich, I know he enjoyed it.
We’re really appreciating the tomatoes from our garden this year since blossom end rot all but ruined our 2024 crop. We’re battling against the squirrels who like to take the nicest tomatoes, eat half and leave the uneaten portion on the walkway for us to find. Wrapping the rows in netting seems to have helped a bit, but I have started taking the tomatoes that are just barely turning to wrap in brown paper in the house. In a couple of days, it’s completely ripe and safe from those furry long-tailed rats. At supper last night, I cut 3 different varieties into wedges so we could all do a taste test to see which variety we like best. We had Cherokee Purple, Mr. Stripey, and Rutgers. I believe I’m on the Cherokee Purple bandwagon with you, though I plan to grow yellow Dr. Wyche’s and some Paul Robesons in 2026.
Tomatoes are next to potatoes as my absolute favorite food! Since I first saw you and the Cherokee Purple tomato, I’ve been in tomato paradise ever since. They’re delicious and attractive and seem to do well here in southern WV. I’m waiting on mine and I’d say I’m a good two weeks behind you growing wise. Why doesn’t grocery store produce taste anywhere near as good as what you grow? I hope everybody who can garden will get out and try it. It’s good for you to get some sunshine and fresh air and fresh produce is just something amazing and quite a blessing to our taste buds, stomach and eyes to behold! I hate to think about fall and possible really awful tornadoes and hurricanes all over again so I won’t…here’s praying I can get moved by winter…
Oh, my goodness, lucky me! I stumbled upon your blog and videos a few days ago. I can’t express how much happiness and how many smiles they have brought to me. My favorite people on this earth were my Granny and Papa whose families moved to Bee Branch, Arkansas from Alabama and Tennessee in the mid 1800s. They had a 200 acre farm with cattle, horses, chickens, pigs, fields of cotton and sorghum, an enormous garden behind their house, ponds to fish in, and Scoggins Creek to explore and swim in when I was growing up in the 50s and 60s. So many things and ways you enjoy in Appalachia were brought by their families to Bee Branch. Thank you so very much for sharing!
Sorry Jeannie, if you read my comment, I did not call you “shoes”. I get so vexed with the blame computer knowing what I want to say better than I do.
Oh the Cherokee purples must be ripe. Matt must be so happy. His favorite sandwich. ENJOY!!
Love watching your videos
Manna from Heaven.
Amen.
A receipe for an “M &M” sandwich!! (That’s a mayonaise and mater sandwich.) 🙂
mine haven’t got ripe yet but I’ll be waiting, I have had some cherry tomatoes from the garden on a salad, waiting on the better boys to ripen
There’s nothing better than a sandwich made from a mater fresh out of the garden, I also love a biscuit with a big hunk of mater in between along with a side of sausage gravy and fried taters.
So happy Matt got his first tomato sandwich of the season. I imagine it was delicious.
I also love tomato sandwiches and have been eating them for the last several weeks. Some of them have been Cherokee Purple. My tomatoes are the only thing deer didn’t eat, I have them inside of cages made from concrete reinforcement wire. Despite trying to water them, the hot dry weather we are having is taking a toll on them. I had a total amount of 1/10 of an inch of rain from all of the thunderstorms last week. A heavy rain came within about 1 mile of my home Saturday evening but it barely wet the car windshield at my home.
Tipper, there is one thing missing in your recipe for tomato sandwiches. You didn’t stress that for a true southerner, the mayonnaise has to be DUKES, any other brand labels you as a “furnner!”
My husband picked the first ripe tomato yesterday, a large red Cherokee Purple. We haven’t eaten white bread ,except for tomato sandwiches, in years….but he went to the store and brought home a loaf of sunbeam bread. That tomato sliced into thick , dark red , firm rounds of pure heaven on earth. Laid on bread that had a generous amount of Dukes Mayonnaise…..it was the best lunch that I have had in a year!
As I have aged, food doesn’t taste the same to me in many circumstances….however….the taste of that tomato sandwich peeled away the years and I was back in my parents kitchen, sitting on a stool at the bar eating a tomato sandwich. It wouldn’t have been made from a Cherokee Purple. Daddy grew Big Boys, Beefsteak and German Johnson. He would have really liked the Cherokee Purples and all the different varieties we have available today.
Matt I’ve been waiting for this moment of having your first tomato sandwich. Bon appetite.