It’s “Jersey tomato time,” and this sauce could not be easier.  It only uses 5 ingredients, but will wow you!  

Once the end of July hits, we New Jersey cooks buy in bulk the true Jersey tomatoes.   I literally eat at least one Jersey tomato a day in some form or another.   Plain with just a little salt, and of course a drizzle of olive oil, is all I need.  

This simple sauce is extremely versatile. It can be put on pasta, pureed to make an amazing tomato soup, used as a bruschetta alone or with some burrata, or dig in with just a spoon.  Whatever you choose to do with this sauce, you won’t be disappointed.  

Now I don’t mean to disparage other tomatoes from other states.  I know that summer produces fabulous tomatoes all around the county, but for a native Jersey Girl, it doesn’t get any better than these Jersey tomatoes.  

I must give credit to one of my favorite celebrity chefs, Lidia Bastianich for this recipe.  I was watching her show on PBS while contemplating what to do with all the Jersey tomatoes that my husband brought home from a farm stand.  How fortunate for me to see her make this recipe just when I needed inspiration.   I hope you’ll try it with your favorite tomatoes in season.   

RECIPE:  for one pound of pasta or as you like

6 Jersey tomatoes

2 extra large sweet onions

 ( I like the ratio of 6 to 2, but you can decide)

6 Tablespoons of tomato paste

A healthy drizzle of extra virgin olive oil

_______________________

Heat oven to 375 degrees.

Thickly slice the tomato ( at least 1/4 to 1/2 inch )

Thickly slice the onions to be the almost same thickness as the tomato slices, but not quite.

Place on a large cookie sheet.

Sprinkle with salt and pepper.

Spread the tomato paste thickly over each slice of tomato

Give a healthy drizzle of olive oil to everything.

Bake for 30 to 40 minutes or until nice and soft and cooked through…even a little bit caramelized is yummy.  

Let them cool a bit and then put in a bowl. Stir to break it all apart……you may need a knife to the onions. I sometimes use an immersion blender if I want a less chunky sauce. Of course, if I’ve decided to make tomato soup, I make it as smooth and creamy as I like.

The possibilities are endless with this sauce. You’ll make it your own the more you make it.

I hope you’ll give it a try with your native summertime tomatoes, but If you’re ever in NewJersey in late July or August, head “down the shore” and go to any farm stand you can find to pick up these pride of New Jersey beauties. And while you’re at it, our corn is crazy good!!!