it's tomato time

I love this time of year, when I can finally get my hands on fresh Ohio grown produce. I'm trying my hand this year with container tomatoes and some basil and chives. We had the first tomatoe tonight for supper with fresh corn. It was small in size, but big on taste.

My sister-in-law, Marilyn, introduced me to this Paula Deen recipe, which I could eat until I pop. It's very easy and totally yummy...especially with fresh beefsteak tomatoes.

Ingredients

• 4 slices whole wheat bread
• 4 slices white bread
• 1 sweet onion, grated (you may only need half an onion)
• 1 cup mayonnaise
• Fresh black ground pepper
• 2 tomatoes, sliced
• Lawry's seasoning salt
• Fresh chopped parsley, optional
• Fresh basil, optional

Directions

Begin by cutting the bread into circles with a biscuit cutter or cookie cutter. Combine the grated onion, mayonnaise, and black pepper. Spread mixture onto the cut out bread circles. Cover and refrigerate.

To prepare the tomatoes, peel, slice, and drain thoroughly between layers of paper towels. Sprinkle the tomatoes with seasoning salt before assembling the sandwiches. Place a tomato slice on top of the whole wheat bread. Top with parsley or basil. Place the white bread on top of each stack. Prepare the sandwiches several hours before the party. Cover with a damp towel and refrigerate until ready to serve.