Hot Tomato Sunday Brunch Salad

At church on Sunday, we started the service with a hymn-sing.  People in the congregation request their favorites, and we sing a few verses!  It's pretty fun.  In the second service there was a little boy, maybe 3 or 4 years old, and he had his hand up to make a request even before anyone announced the hymn-sing.  He was the first to be called on, and he said in this loud, clear voice,

"SEVEN-ZEWO-THWEE!"

Which, in our hymnal, is Swing Low, Sweet Chariot.  Oh my gosh.  It was so cute.

When I got home I was starving, and I've been doing everything I can think of with tomatoes.  I will beseech you once again, please eat some tomatoes.  They're incredible.  Eat your fill of tomatoes now, and then IGNORE THEM IN THE WINTER!  They'll look at you, all fake-red and tasteless from the grocery aisle, and you'll be tempted, but if you remember what summer tomatoes taste like, you'll go sailing by!  So eat some tomatoes.

Here is another way to eat a tomato a day until they're gone.

Hot Tomato Sunday Brunch Salad

Chop one gigantic heirloom tomato into bite-size chunks.  Heat some oil in a skillet over medium-low heat, and then toss the tomatoes into the pan for a while with some salt and pepper.  Meanwhile, mix a few tablespoons of cream cheese with a few grates of lemon zest, a tablespoon of capers, and an assortment of fresh herbs: mint, parsley, basil, chives, whatever you've got.  Place the hot tomatoes into a bowl, and dot the top with the herbed cream cheese.  Slice some smoked salmon into thin slivers and lay them on top of the cheese.  Top with a fried egg and garnish with chopped chives.  Serve with a piece of buttered wheat toast.