This past summer, when tomatoes were ripe and abundant, I made it my personal mission to eat as many BLTs as I possibly could.
As it turned out, that was quite a few.
If I were a boxer, I would have jumped a class.
Now that it's winter and tomatoes are less robust in their natural form, I have found that a container of sliced tomatoes marinating in a mixture of minced garlic, olive oil, sea salt and pepper is, as Martha would say, a very good thing.
It means that, at a moment's notice, you can whip up a wintery BLT, as above.
Or, better still, layer the tomatoes between freshly grated Fontina cheese, basil leaves, and thick slices of Turkish bread (foccacia).