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One of the best parts about tomato season, in our opinion, is the simplicity that it brings to our meals. A perfectly ripe tomato needs little in the way of adornment, and we’re happy to cede the spotlight.

It’s in this spirit that we celebrate the tomato sandwich, a gloriously simple combination of bread, tomatoes, mayonnaise and a little salt and pepper. The brilliant emulsification of fat and acid in the mayonnaise is just enough to cloak the tomatoes with flavor and buoy their juices. The bread serves as vessel and a sponge, making the meal suitable for a busy day at the office. 

Store-bought mayonnaise is perfectly acceptable; purists might even suggest that it’s preferable. But we tend to make our own mayonnaise, as it lends itself to a million uses over the course of the week.

So, in honor of the Quinciple team’s official August working lunch, we’re sharing our tips for building a proper ‘mater sammich, as well as our failproof mayonnaise recipe. 

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We’ve waited all year for this moment, where the sun (empowered, we think, by the energetic vibes of our appetites), pushes tomato plants to their utmost ripeness. Right now, market shelves (and your Quinciple box) are filled with the most versatile of multi-colored fruits; we hope that it inspires your cooking whimsy as much as it does ours. We’ve planned a month of gazpacho, salsa, tomato tarts, stuffed tomatoes, salads and sandwiches.

But before all of the eating can commence, there’s the picking and buying: what should one look for when shopping for an heirloom tomato? There are plenty of schools of thought, but we’ve jotted down a few standards for your tomato-buying and storing expertise. 

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