TOMATO BLOG

Chef Carol in the kitchen

I had such a great time today at my “Cooking Through the Seasons” Lunch Express class! The first Jersey field tomatoes have arrived at Sickles Market and were the king of the day. We feasted on Tomato-Cheese Tart, Quick Summer Pasta, Broiled Tomatoes and made our own Bruschetta while savory tomato aromas wafted from the beautiful Taste and Technique kitchen.

Chef Carol's Summer Pasta

The touchstone moment for me today, came unexpectedly, when I cut into the first local tomato of the season and was immediately transported back to my childhood and all the summers since (I’m a Jersey girl) by the genuine, unforgettable smell of a Jersey tomato. They are the best and there is no denying that. This smell signals for me the start of yet another summer and all that is yet to be enjoyed in this most fleeting season of the year. And, then after this, comes blackberries and corn and peaches, oh my!

Tomato Tart fresh out of the oven!

Come join the fun at my next class on July 18th from 11-1 where we will celebrate Mr. Sickles’ Blackberries. Details on this class and the rest of the series is available here where you can register online or come visit me at Sickles, say hello and register at the market. See you then! Seats are limited and going fast!

~Chef Carol Maxwell

My bonus recipe, as promised:

Cornmeal-Basil Fried Tomatoes
Season 1/2 inch thick slices of ripe tomatoes on both sides with kosher salt and fresh ground pepper, and press a basil leaf onto both sides. Dredge tomato slices in cornmeal, making sure basil is not dislodged. Preheat a heavy, or preferably a cast iron skillet, over medium-high for 1 minute. Add a few tablespoons of olive oil to skillet and cook tomato slices for 1 minute per side, until golden brown.

Wonderful (and beautiful) summer side dish!