Tomato and Basil Sandwich

Seeing as we were rolling into tomato and basil at the time where I made this sandwich (about a month ago), the making of this was not that inspired. But it's cooking within the season. Which is good. Tomatoes in February taste like crap. Tomatoes right now, and especially organic tomatoes, taste like tomatoes should taste. Not like water and fertilizers.

Anyways, there's nothing magical about his sandwich, just tomatoes, basil, mayonaise, unbleached multigrain bread, and onion sprouts which are the king of sprouts in my opinion. Way better than that rabbit food alfalfa. The real beauty of this sandwich is in the dehydration by osmosis of the tomatoes. I've said it before but let me say it again: tomatoes which have been drained of a bit of their water content are better. Just slice, spread in a colander, salt and let sit. They concentrate their flavour by losing some of their water. Genius, non?

Here's a photo of the amount of water you can extract from just one or two tomatoes. Enough to make a tomato and basil sandwhich basically. This is about 3 tablespoons!