First and foremost, it goes without saying that a perfectly ripe heirloom tomato tastes best on a sandwich (although there are a ton of different tomato varieties, so feel free to experiment).

To make the pesto: Using a Bump and Grind or another large mortar and pestle, mash (“bump”) garlic, salt, and pepper flakes into a coarse puree. Add 1 cup of the basil and pound (“bump ...