The Traveling Tomato - Summer In New Jersey

                              “Where it began, I can’t begin to knowing              
But then I know it’s growing strong

Was in the spring

                          Then spring became the summer
                       Who’d have believed you’d have come along.”
Neil Diamond

I couldn’t have said it better myself, although I’m quite sure that Neil Diamond didn’t intend this song to be an ode to the tomato!  Here in New Jersey, where I reside, we eagerly await our very misunderstood “Garden State” to green up. My serotonin levels rise, as I watch the local farmers tilling the soil and planting the season’s crop. It reminds me of the days leading up to vacation when “it just can’t arrive soon enough.” 
The farmers ready their roadside stands in preparation for what they hope to be a good year.

I begin to check weekly for local produce to trickle in. I chat with the farmworkers about the crops based on our local weather conditions. We stay optimistic. We probably won’t see the best of the tomato crop until late July or early August. Summers in New Jersey can be as fleeting as childhood. I remind myself every day to bask in the glory of warmth and longer days.

I’m sharing a recipe inspiration for when these beautiful round globes, we call tomatoes, are ready.  They are called Country Tomatoes, and they pair perfectly as a side dish to grilled meats or fish. This might be one of the rare times when the side vegetable becomes the crown jewel of the meal.

                                                
Country Tomatoes

Ingredients:

1 clove garlic, minced

1 teaspoon of salt

1 tablespoon chopped fresh basil

½ cup of flour

2/3 cup seasoned breadcrumbs

3 tablespoons olive oil

¼ cup of minced parsley

8 ounces cream cheese

4 large tomatoes (beefsteak works well)

1 egg and 1 tablespoon of milk, beaten

3 tablespoons butter

Extra fresh basil and parsley

DIRECTIONS:

Beat together garlic, parsley, salt, and cream cheese. Add basil.

Cut tomatoes into 12 slices that are ½ inch thick.

Spread 2tablespoons of cream cheese mixture onto 6 slices of the tomatoes.

Place remaining tomato slices on top, to create what looks like a sandwich.

Heat the 3 tablespoons of olive oil and three tablespoons of butter in a frypan.

Dust the tomatoes on both sides in the flour, dip both sides in the beaten eggs, and
then coat in the breadcrumbs.

Pan fry in the olive oil and butter mixture, until browned.

Sprinkle on extra basil and parsley, to taste.

Inspirations:

a. If you are feeling lazy, a soft, spreadable purchased seasoned cream cheese can be used as a filling. Alouette garlic and herb or a soft, spreadable Boursin, also work well.

b. Serve as a side with filet mignon and a baked potato

c. Top an arugula salad with a country tomato. Drizzle with pesto and shaved parmesan.