When you grow up in Philadelphia, PA, you spend a good portion of the year looking forward to Jersey tomato season. Then, for a magical couple of weeks smack in the middle of a properly hot and humid East Coast summer, you do nothing but eat Jersey tomatoes. And, maybe hit the pool or the beach.
If you have never had a Jersey tomato, you are missing out.
They are everything that a ripe, in-season tomato should be. Can you tell that this is something I miss? Don’t get me wrong, Seattle has all kinds of crazy and amazing organic produce available pretty much everywhere but Jersey tomatoes = swoon.
During the peak of Jersey tomato season, my Mom would always make a huge Jersey tomato salad. Every week. She would pick up a fresh rye bread from the local Jewish Deli and we would all sit around and dip the rye bread into the flavorful tomato oil.
I don’t know if Jersey tomato salad is a thing to anyone else but it’s sacred to me and I wanted to share it with you.
NOTES:
- Traditionally, my Mom always made this with canola oil as a flavorless oil actually works best to allow the tomato juice to shine. Since I don’t use highly processed seed oils anymore, I experimented and found that a combination of olive oil and avocado oil works just as well.
- Since we are in Seattle and I can’t technically get real Jersey tomatoes right now (like a lot of you!), I used the ripest tomatoes that I grew in my garden. I suggest organic Heirloom tomatoes that are in-season and red throughout.
- Some Serving Ideas: serve with fresh rye bread or gluten free bread as a snack or appetizer. Serve as a side dish. As a topping for a green salad. Over grilled chicken or fish.
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Jersey Tomato Salad
- 2 pounds ripe in-season Jersey tomatoes (see NOTES)
- 1/4 cup extra virgin olive oil
- 1/4 cup avocado oil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- fresh basil or parsley for serving
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Cut tomatoes into bite sized pieces, about 2" each as they shrink a bit when they release their liquid. Place in a bowl and set aside.
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Whisk or stir remaining ingredients together until well mixed. Pour over tomatoes, cover and allow to sit at room temperature for at least 2 hours. Serve topped with fresh basil or parsley and Enjoy! Eat within 24 hours or refrigerate the rest.
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Amy says
August 6, 2015 at 10:39 amDelicious & my favorite! I made it with only olive oil when I made it the other night, but I’m going to try it with my avocado oil right now! Excellent!!! Love & miss u!!! Xo
EverydayMaven says
August 6, 2015 at 1:41 pmMiss you too Amy!! xo
Peg says
August 6, 2015 at 9:02 amTomato Salad is a staple in Philadelphia in the summertime. I LOVE it.
EverydayMaven says
August 6, 2015 at 9:08 amYes! I miss the summer farmers markets and road stands overflowing with the huge Jersey tomatoes Peg – sooo good!
Nicky Mcdermid says
August 6, 2015 at 8:51 amSo really, 1/4cup olive and 1/4 cup avocado oil? Is that right? Just sound like a lot of oil.
Beautiful dish and photos! Thanks, Nicky
EverydayMaven says
August 6, 2015 at 9:00 amYes Nicky! It is a lot of oil but that is the beauty of this salad – you get this beautiful tomato oil that you can then use for a topping on a green salad, on top of fish, chicken, etc. Eat with bread, it’s sooo good!
Steve says
August 6, 2015 at 7:33 amDon’t know about this one … It is settled science that chilling tomatoes actually causes an enzymatic chemical change that destroys its flavor. This actually makes complete sense, as any fruit or vegetable is “designed” by nature to taste best, when uncooked, at nature’s ambient temperature. Cheese, too. Ever notice how chilling cheese completely masks its flavor? The flavor comes back when you let it warm to room temperature, unlike tomatoes. Once in the refrigerator, their flavor is gone because of the chemical change.
I have had Jersey tomatoes, and they are pretty good. On a scale of 10, with grocery store at 1 and Midwestern tomatoes, the world’s best a 10, the Jerssey’s rate at least a 7.
EverydayMaven says
August 6, 2015 at 9:01 amGood morning Steve! Thank you so much for catching that. I also woke up to an angry email from my Mom reminding me that this never went in the fridge unless there were leftovers. My mistake, which I chalk up to having a new baby and being tired ;). I just corrected the Instructions. Have a great day!
kellie@foodtoglow says
August 6, 2015 at 7:15 amSuper ripe, plucked form the garden tomatoes are a big favourite of mine. I grew up in Tennessee where summers were spent on my grandparents farm, helping with the harvest, grading the produce, riding tractors and eating lots of tomatoes and watermelons. I have never had a Jersey tomato but your fond memories speak volumes. A simple bowl of good tomatoes is always a treat.
EverydayMaven says
August 6, 2015 at 8:59 amThat sounds like a pretty idyllic summer Kellie!