To answer the OP, not much is better than that. Ahhhhhhh, yum yum yummy! I'm along for the annual tomato ride same as every year of my entire life from early or mid August until medium frost (most folks will protect at least a few plants from light frost). Pretty well everyone I know eats a bijillion backyard- or local-tomato sandwiches at this time of year. We're not talking tomatoes in stuff or with stuff, we're talking instead of stuff.

The standard around here is: Sandwiches usually toasted (takes longer to get soggy), with or without mayo/MW, pepper, and salt usually sprinkled but sometimes it's in the form of cheese or bacon. The first week mostly it's just sprinkled salt, no adulterations. Usual dose is twice daily for the first two weeks of the season, then at least once daily till no longer available. Add a few of sun-warmed and eaten right in the garden with or without salt and a pluck of nearby basil and call it bliss.

CS, growing up in Ottawa there was almost a kind of honour in how many days in a row you could eat just-tomato sandwiches (except breakfast, don't know why, that's how it was) before you broke down and inserted some other flavours to keep from going starkers.