Rutgers University is working on bringing back the glorious Jersey tomatoes of summers gone by, but lucky for us, today there are still many grown-in-New-Jersey tomatoes. And they are at their peak now. Late summer is when local tomatoes are in all of their deeply red, fragrant glory, either hanging off your own backyard vine or laid out at the town farmers’ market. So now is the time to feast. Do not underestimate the pleasures of a bowl of summer-warm tomatoes, sprinkled with fresh basil or just salt and pepper. But in case you are looking for some other ideas, here are some recipes from North Jersey chefs, who are also making the most of the season.
/ / It’s tomato eating and cooking time; check out these recipes