Is there anything better than a tomato sandwich in the peak of the summer season? Honestly, we think not. Fresh white bakery bread slathered in whipped black garlic butter and topped with thickly sliced ripe tomatoes is elegant simplicity at its finest. Black garlic is aged for twenty-one days under specific temperature and humidity conditions, then rests for five days to air out, creating the best version of roasted garlic, still in the bulb. It’s not fermented, as is often assumed. At Eureka Garlic in Norboro, Amy Picketts explains how their turban garlic is soft and easily mashes into a paste, unlike the hard black garlic that’s commercially available. When paired with fresh-from-the-vine PEI tomatoes, it is utter perfection!