Just tomatoes — that’s all I want.

When it’s this hot, and fresh tomatoes are plentiful, I always have a couple of Creoles on my counter.

I was selecting tomatoes in the grocery store when the gentlemen next to me said, “I like these beefsteak tomatoes; reminds me of the way my mother used to just slice them and mix them with mint and olive oil.” That was exactly what I was planning to do, I told him.

When we were selecting recipes for an Italian Food Focus Show years ago, this recipe from Mary Guarisco was included.

“Most of the older generation Italians used to always keep mint growing around the house,” she said about it. “It may be in the garden, flower bed or just near the back step. This recipe sounds almost too simple to be outstanding, but, if all fresh ingredients are used, along with a very good olive oil, it simply can’t be beat.”

To “fancy” this dish up a bit, just serve it in a cocktail glass.

Corinne Cook is a columnist for The Advocate. Reach her at food@theadvocate.com.