Loading... Please wait...

My Favorite NJ Tomato recipe with all the accoutrements.

Posted by


Right off the vine, cube two NJ beefsteak tomatoes and place in chilled stainless steel mixing bowl. Drizzle with a good quality balsamic vinegar (labeled as Aceto Balsamico Tradizionale, no others will do) and pure golden olive oil, both from NJ’s own Patricia & Paul Artisans of Fine Oils and Balsamics. Add 2 or 3 cloves of garlic (minced fine), crumbled feta cheese, and top with a fresh basil and arugula. Salt and pepper to taste, with maybe a few hot pepper seeds for zing. Enjoy with a fresh baked loaf of Italian bread from Vaccaro's Bakery Clark, and a 2010 Barbera from Sergio Neri Hopewell Valley Vineyards.

comments powered by Disqus

chat iconOur newsletter

Recent Updates