The New Jersey Department of Agriculture was out highlighting the Jersey Fresh tomato season this week with visits to the shore towns of Wildwood, Atlantic City and Seaside Heights, where NJDA marketing staff distributed free Jersey Fresh grape tomatoes to beachgoers.
“Tomatoes are one of the crops New Jersey is known for nationally and internationally,” NJDA Secretary Douglas H. Fisher said. “These grape tomatoes can be eaten as a tasty nutritious snack or taken home to use in a wide range of recipes and dishes. We encourage everyone to seek out all the varieties of famous Jersey Fresh tomatoes throughout the growing season.”
New Jersey is annually among the top 10 producers of tomatoes in the U.S. In 2020, New Jersey had a production value of $48 million for tomatoes, according to the USDA, when Garden State farmers harvested 80 million pounds of tomatoes on 3,100 acres.
The tomato season for New Jersey lasts through the end of October. Go to www.FindJerseyFresh.com to see where Jersey Fresh tomatoes are available locally and to find recipes that include delicious Jersey Fresh tomatoes.
Here are some of our favorite Jersey Fresh Tomato recipes!
Jersey Fresh Tomato Pie
1 9-inch pie shell
10 Jersey Fresh basil leaves, chopped
1/2 c. Jersey Fresh leeks sliced and rinsed thoroughly, then chopped
1/4 c. Jersey Fresh scallions, chopped
1 tsp. Jersey Fresh minced garlic, about one garlic clove
5 Jersey Fresh tomatoes, sliced thin
1 tsp. salt (for drawing out the tomato water)
1 c. mayo
1 c. cheddar cheese, shredded
1 c. mozzarella cheese, shredded
1 tsp. dried Italian herbs
25m prep time / 40m cook time
- Preheat oven to 375 degrees
2. Place pie crust in pie plate and prick with a fork, pre-bake for 10 minutes then reduce oven to 350 degrees
3. While crust is baking, lay tomato slices on bottom of collander in sink (or over a bowl) and sprinkle with 1 tsp of salt. Let drain for 10-15 minutes then transfer to paper towels and pat excess moisture
4. Lay 1/2 of tomato slices in shell
5. In small bowl, mix leeks, green onions, basil, garlic and salt & pepper. Sprinkle 1/2 of mixture over tomatoes.
6. Repeat process with remaining tomatoes and basil/onion mixture
7. Combine cheese, mayo and italian seasoning in a small bowl. Spoon and spread mixture over the top of the pie
8. Bake 30 minutes at 350 or until cheese is golden. Serve warm.
Cheesy Italian Stuffed Tomatoes
4 Jersey Fresh tomatoes
1 cup shredded mozzarella cheese
1/2 cup grated parmesan cheese
1/4 cup chopped basil
2 T olive oil
Salt and pepper
5m prep time / 25m cook time
- Preheat oven to 350.
2. Cut the tops off the tomatoes and scoop out some of the seeds.
3. Stuff with shredded mozzarella, top with parmesan and basil, drizzle a little olive oil over the top of each stuffed tomato.
4. Bake at 350 for about 25 minutes until golden brown and bubbly melted.
Jersey Fresh Grilled Peach Caprese Salad
1 Jersey Fresh peach, pit removed and sliced
1 small/medium Jersey Fresh tomato, sliced
3-4 slices of fresh mozzarella cheese
3-4 slices of prosciutto
Extra virgin olive oil
Jersey Fresh honey
Jersey Fresh baby arugula, to garnish
Salt and pepper, to taste
1. Preheat your grill to medium heat.
2. Prepare your peaches by lightly brushing them with olive oil.
3. Place peaches on the grill and cook for about 2-3 minutes on both sides. Allow to cool slightly before assembling salad.
4. Add baby arugula to a serving plate. Begin assembling salad by alternating peaches, tomato, fresh mozzarella, and prosciutto on top of arugula.
5. Finish salad by seasoning with salt and pepper and drizzling with balsamic glaze and honey.