While living in Baltimore for the past 7 years or so, I've learned a lot of things about how Marylanders feels about certain food items. The top two things you'll hear about when crossing the border from Delaware into Maryland is crab cakes and Old Bay. A more subtle food item that Marylanders are obsessed with are their tomatoes. But this home-grown Jersey girl knows where the best tomatoes come from - and it's not Maryland. Sorry, guys, there is nothing like a crab cake from a Baltimore restaurant, but... there's nothing like a Jersey tomato, cut straight from the vine and mixed with fresh basil. Try this recipe this summer, whether it be at your next cookout, or for a bright salad for a simple dinner one night - either way, you'll fall in love with the flavors -- and don't forget a nice piece of crusty bread to dunk in the end!
What You'll Need:
- 10 Jersey tomatoes, medium-sized, on-the-vine
- 1 red onion
- 6 cloves fresh garlic
- 1/2 cup extra virgin olive oil
- 3 tbsp. balsamic vinegar
- 1 tbsp. red wine vinegar
- 1 tsp. sugar
- Salt and pepper
- 10 large fresh basil leaves
1. Chop tomatoes into about 1-inch pieces, and thinly slice red onion and drop in mixing bowl. Mince garlic cloves and mix in bowl. Chiffonade 3/4 of the basil and mix in bowl as well.
2. In a separate bowl, whisk together oil, both vinegars, sugar, salt and pepper. Pour vinaigrette over tomato mix. Use the other few leaves of basil and tear to garnish on top. Enjoy!