Few sandwiches have the cult following of a BLT. It’s deceptively simple—just bacon, lettuce, tomato, and bread—yet when each ingredient is at its peak, it transforms into something greater than the sum of its parts. While crispy bacon and toasted bread do their fair share of heavy lifting, the tomato is the true star. A watery, mealy tomato will ruin your BLT in one bite, but the right one can make it sing. So which tomatoes deserve a place between those slices of bread? Let’s dig in.
The Heirloom Advantage
If you’re lucky enough to be eating a BLT in peak summer, heirloom tomatoes are the gold standard. Known for their quirky shapes, rainbow of colors, and deep, complex flavors, heirlooms bring both beauty and substance. Varieties like brandywine or cherokee purple offer a sweet, almost wine-like juiciness balanced by just enough acidity to cut through the richness of the bacon. Slice them thick, season generously with salt, and they’ll practically melt into the sandwich. The only drawback? They’re delicate, so handle with care when slicing to avoid a tomato avalanche.
Beefsteak: The Classic Choice
Ask ten BLT devotees what tomato belongs in the sandwich, and you’ll hear “beefsteak” nine times. These large, sturdy tomatoes have meaty flesh and fewer seeds, which means they hold up beautifully once stacked between bread. Their mild sweetness and firm texture make them the reliable backbone of a BLT. Think of beefsteaks as the tomato equivalent of a great supporting actor: maybe not the flashiest, but essential for balance.
Small(er), but still Mighty
Sometimes you don’t have access to heirlooms or giant beefsteaks, and that’s okay. Mid-size slicing tomatoes offer a great all-purpose option. They tend to be more consistent than heirlooms in both size and flavor, and when grown locally and picked ripe, they’ll deliver the juiciness and tang that every BLT craves. If you’re making BLTs outside of peak summer, slicers are often your best bet.
Bite-sized beauties like cherry tomatoes or super sweet sunbursts pack intense flavor, but they’re not the best choice for a traditional BLT. Their small size makes them roll around and squirt juice unpredictably, which isn’t exactly sandwich-friendly. That said, cherry or grape tomatoes can shine if you’re making a BLT salad, or even an open-faced BLT on toast where you don’t mind a little mess.
Looking ahead, tomatoes in January rarely inspire poetry. But if your BLT craving strikes in the dead of winter, all is not lost. Look for greenhouse-grown tomatoes on the vine, which tend to have better flavor than standard supermarket options. Campari tomatoes are another good choice. They’re smaller than beefsteaks but usually sweeter and more flavorful, even out of season. A sprinkle of salt and a drizzle of olive oil will help coax out their best qualities.
Tips for the Best Tomato
- Season Simply: Always sprinkle tomato slices with salt (and maybe a crack of black pepper). Salt wakes up flavor and helps balance the bacon’s smokiness.
- Slice Generously: A BLT isn’t the place for paper-thin tomato slices. Cut them about 1/4- to 1/2-inch thick for maximum juiciness without overwhelming the sandwich.
- Mind the Ripeness: A tomato should be ripe but not collapsing. Look for deep color, a slight give when pressed, and that signature tomato fragrance.
A BLT is a celebration of contrasts—crispy and juicy, smoky and fresh, rich and bright. The tomato is the bridge that ties it all together.
