Tomato Tacos: A Summer Tribute

What’s up, My Eaters!

I hope this week finds you well and hungry for something new. Summer is in full swing, and nothing says summer food to me more than the tomato. It’s the star of backyard gardens, farmers markets, and kitchen tables this time of year. Today, I want to share not just a recipe but also a little piece of my own food story—one that began with dirt under my fingernails and tomatoes still warm from the sun.

Growing up, my dad always kept a garden. It wasn’t just a small plot—it was sprawling, wild, and abundant. No matter how much we harvested, there always seemed to be more left to pick. That garden fed our family, neighbors, and friends. We grew red beans, lettuce, cabbage, zucchini, squash, cucumbers, eggplant, herbs, and of course, bushels of tomatoes.

For me, tomatoes are summer’s truest taste. As a child, my sister and I would go to the garden at lunchtime, find the ripest, firmest tomatoes, and carry them inside like treasures. We’d slice them thick, sprinkle them with salt and pepper, toast some bread, and spread on mustard and mayo. Then we’d build sandwiches so messy and perfect that I still remember the flavor decades later. The crunch of toast, the creamy mayo, the tang of mustard, and that bright, juicy tomato—all of it coming together in one unforgettable bite. It was the first food I can honestly remember falling in love with.

Those simple sandwiches were never fancy, but they were fresh, satisfying, and filled with memory. They taught me that food doesn’t have to be complicated to be extraordinary. Sometimes, all it takes is a ripe tomato and a little imagination.

This week’s recipe is my way of honoring those childhood sandwiches while giving them a fresh spin. Instead of bread, we’re going south of the border—tucking summer tomatoes into toasted tortillas. The result is something I call Tomato Tacos, a dish that’s light, flavorful, and endlessly adaptable.

Tomato Tacos

Ingredients

12 oz vine-ripened tomatoes, chopped medium-large
6 corn tortillas, toasted
1 Tbsp mayonnaise
2 tsp Dijon mustard
½ tsp fresh garlic, minced
Small handful fresh cilantro, roughly chopped
Salt and pepper, to taste

Method

In a medium bowl, mix tomatoes, mayonnaise, mustard, and garlic.
Season to taste with salt and pepper. Mix right before serving for best freshness.
Toast tortillas on a flattop or pan until lightly charred.
Lay tortillas flat, scatter cilantro, and spoon the dressed tomatoes overtop.
Fold in half and enjoy immediately.

What I love about these tacos is their versatility. They’re perfect as-is, but they’re also a canvas. Add sliced fresh chilis if you like heat. Replace mayo with olive oil, sour cream, or Greek yogurt for a different twist. If you want to bulk it up, toss in grilled shrimp, chicken, or pulled pork. However you choose to build it, let the tomato remain the star.

I’ve eaten more of these tacos than I’d like to admit while testing this recipe, and every time they remind me of my dad’s garden. They remind me of food that is simple, seasonal, and meant to be shared. My hope is that when you bite into your own version, you’ll find a little of that same joy—and maybe even create your own summertime food memory.

So here’s my challenge to you: make these tacos your own. Play with them, serve them at your table, and share them with the people you love. After all, the best recipes aren’t just about flavor—they’re about the moments they create. And for me, tomato season has always been about making moments worth remembering.

As always, I look forward to the next time we are together. Until then, feel free to stop by and see me or my team every Saturday at the Peachtree City Farmers Market.