Don't want to hear about how your tomatoes aren't red yet. The dignified temperatures are the cause. In a week or so, it will be August and likely swampy, soupy and nasty. So enjoy.
Do this:
mayo:
take some commercial mayo, a couple heaping tbsps of - add 2 tbsps or so chopped chives, 1 heaping tbsp chopped capers and a couple of minced/chopped garlic cloves. Mix, let sit
bacon: fry a qty of bacon to your liking (I prefer limp [twss]) in some chopped garlic [a pattern is being established]. Set aside.
tomatoes: In remaining bacon grease/fat, cook some sliced green tomatoes, cut side down if they are cherries...when they are browning, pour a glug or two of balsamic vinegar and a spoonful of dijon mustard and stir around until they are down.
Spread some of the mayo mixture on bread of your choice, embed some bacon and the tomatoes.
Die happy, if early.
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