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.
- 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
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.
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.