Tomato Time

A visit to Misty Acres Farm

At long last it's here - New Jersey's tomato season has arrived! Wow - what a wait. Especially after last years battle with the blight. All signs are looking good for this summer as the tomato season comes rolling into full bloom. It's perfect timing for the the introduction of our new guide book, The Farm Markets of Central New Jersey. I can think of no better incentive to visit New Jersey farms and markets high and low than in search of great New Jersey tomatoes!
This week I traveled to Misty Acres Farm - just outside of Flemington - best known for their specialty heirloom tomatoes. Father and son run this New Jersey state preserved farm. They grow over 26 varieties of tomatoes and take great pride in their harvest. They stock a picture perfect farm cart at the end of their drive and operate on the self serve honor system. During tomato season this farm is well worth the journey. I purchased the most delicious sweet white cherry tomatoes, gorgeous large dark pink Brandywine's and deep red Ramapo's (esteemed to be the true Jersey tomato).

Oven Roasted Cherry Tomatoes
Serves 4

1/3 cup olive oil
1 pound ripe summer cherry tomatoes (red, yellow or mixture)
½ cup unseasoned bread crumbs
Generous ¼ cup freshly grated parmesan cheese
2 cloves garlic, minced
S&P to taste
2 tbs shredded fresh basil

Preheat oven to 400 degrees. Grease 13 x 9” baking pan with 2 tbs of the oil.
Cut cherry tomatoes in half and arrange cut sides facing up in pan. Combine bread crumbs, cheese and garlic and blend together with fingers to combine well.
Sprinkle over top of tomatoes to cover well. Sprinkle with salt and pepper and drizzle with remaining olive oil. Bake in the hot oven until softened and lightly browned, about 20 minutes; Turn on the broiler for the last minute or so if needed to add more color. Sprinkle with fresh basil just before serving.