This weekend I was finally able to get a hold of some really MASSIVE Jersey tomatoes. The last couple of weeks have been on the medium to small size, but still excellent. However, I come from the school of “size is everything” when it comes to tomatoes — if they’re big, and they’re ripe, then they’re usually going to blow your socks off in terms of juicyness and flavor.
These three massive tomatoes came from the Tenafly Farmers Market, specifically from Lani’s Farm, in Bordentown.The one front and center weighs 2.23lbs, which is over a Kilogram. It’s a naturally yellow-green tomato when fully ripe. The others in the back are around a pound to a pound and a half each.
There’s more tomato action after the jump. Click on the “Read the rest of this entry” link below for more.
Lani’s farmstand at the Tenafly Farmers Market.
The Bacon, Lettuce and Tomato sandwich is a proper vessel for a large, ripe summer tomato. If you want to learn how to make the perfect summer BLT with Chef Christine Nunn of Picnic Restaurant in Fair Lawn, click here.
This backyard “kebab-style” burger is composed of a blend of pork and beef mixed with raw onion and spices, and grilled on a charcoal Weber. I topped it with bacon, sheep’s milk bleu cheese, fresh lettuce and the heirloom tomatoes. The locally-produced bleu cheese and bread are both also from Tenafly Farmer’s Market.
While not requiring large tomatoes per se, insalata caprese (see August, 2006 post) is probably one of the best uses of summer tomatoes, period, if you’re not sandwich inclined. However, you wouldn’t do wrong by eating this on nice crusty bread either.