Fresh Jersey tomatoes. Fresh heirloom tomatoes. Just hearing those words make me think of warmer weather. And al fresco gatherings.
We have this wonderful market nearby that offers Jersey tomatoes long before the expected June arrival. They are greenhouse grown and they are delicious. They are also twice the normal price, but they are still welcome in my kitchen.
If you don’t have Jersey or heirloom tomatoes available, try this salsa with a mixture of cherry and pear tomatoes. It will still be quite good and they are plentiful year round. This comes together quickly. It is so superior to the premade variety that you won’t mind the minimum amount of prep involved. It is designed to be served with a big bowl of tortilla chips. But be sure to try it as a topping for grilled fish or chicken.
Here’s another idea. If you are pressed for time, you can take that jarred salsa that you have in the pantry and spruce it up a bit. Just add some chopped fresh plum tomatoes along with some chopped fresh cilantro and/or parsley. Your friends may ask for the recipe.
fresh tomato salsa
Adapted from Bobby Flay
- 16 ounces Jersey or heirloom tomatoes, diced
- 1 jalapeño chile, finely diced
- 2 garlic cloves, finely chopped
- 3 tablespoons aged balsamic vinegar
- 1 teaspoon honey
- 3 tablespoons extra virgin olive oil
- 1 tablespoon finely chopped fresh oregano (or 1 teaspoon dried)
- 3 tablespoons finely chopped fresh cilantro
- kosher salt
- freshly ground black pepper
Combine the chopped tomatoes, jalapeño, garlic, balsamic vinegar, honey, olive oil and fresh herbs in a medium bowl. Season with salt and pepper.
Let sit at room temperature for at least 15 minutes before serving. Best if served at room temperature.
NOTE: Can be stored in refrigerator for up to 1 day.