Last Saturday, Scheidt and I bought two pounds of heirloom tomatoes at Farmers @ the Firehouse. In this case, two pounds meant only three tomatoes: big, knobby, heavy, juicy, amazing tomatoes. We also got a huge bag of basil and a giant ball of fresh mozzarella from Penn Mac.

So when I was about to eat cake for lunch, Stephen (that's Scheidt's first name, and what I call him in real life) said, "Um, why aren't we having tomatoes and mozzarella?"

To which I replied, "I don't feel like doing all that cutting."

Stephen practically fell down the stairs he laughed so hard. "Too much cutting" was apparently the most ridiculous thing he had ever heard me say in the kitchen. I suppose I understand, as I'm the one who's tackling the Dobos Torte or lasagna that takes two days to make. But sometimes, I really don't want to cook, OK?

That's when a reminder to savor the simple things is most welcome.

As soon as he had composed himself, Scheidt set out to prove to me that tomato-mozzarella on toast was, in fact, not too much cutting. He cut one dripping slice off one of those gargantuan tomatoes, and as soon as I saw it, I came to my senses. He toasted bread - we love the multigrain ciabatta from Mediterra - while I made fast work of two tomatoes and the mozzarella. Add a few cracks of pepper, a drizzle of olive oil, and we're on the porch noshing in less than 10 minues.

And Oh. My. God. We were slapping the table, these tomatoes were so amazing, and congratulating each other on what great cooks we are.* Late August tomatoes, apparently, are about all you need.

It's barely fair to call this a recipe, but there are people in the world who want step by step instructions, so here you go. Quantities are totally up to you. Just cut as much as you want to eat!

Tomato and Mozzarella Toasts
An un-recipe

A good, crusty, flavorful loaf of bread, sliced
Extra virgin olive oil
Very ripe, fresh, seasonal tomatoes**, sliced
Fresh basil leaves
A ball of fresh mozzarella, sliced
Salt and pepper

Preheat the broiler. Place bread slices - as many as you want to eat - on a cookie sheet. Drizzle with olive oil. Broil a few minutes, until lightly toasted.

Layer tomato slices, basil leaves, and fresh mozzarella slices on your serving plate. Sprinkle with salt and a few grinds of fresh-cracked pepper. Drizzle with olive oil.

To eat, load up a slice of bread with tomato, mozzarella and basil.***

*Do not fear, we know this is ridiculous.
**You must swear - SWEAR! - to never, ever attempt this with winter tomatoes.
***Seriously, did you really need instructions?