Just in time for the Jersey tomato season, chef Michael Moriello has shared two of his favorite tomato recipes, along with some advice for readers about selecting nice tomatoes.
When choosing a tomato at your local farm stand or supermarket, Moriello, the owner of La Mezzaluna in Princeton and Avanti in Pennington, recommends that you look for the Jersey Fresh label and tomatoes with a deep red color, a fragrant tomato aroma and a firm feel, with no spots or bruises.
The following salad is popular at Avanti, and the salmon entree is a favorite at La Mezzaluna.
4 Jersey steak tomatoes– can be red, yellow and/or green
2 mozzarella balls (medium sized)
1/2 teaspoon each of extra virgin olive oil, balsamic reduction, salt and pepper
Fresh basil pieces (3-4)
Slice tomatoes to about 1/2 inch thickness; slice mozzarella to about the same thickness.
Place tomatoes and mozzarella alternating on plate.
Drizzle with olive oil and balsamic reduction; Sprinkle with salt and pepper.
Place fresh basil on top.
Salmon with Fresh Tomato Salsa
4-8 oz salmon fillets
2 Jersey p tomatoes
4 Cups of arborio rice
1/2 of a medium size red onion (chopped)
1/2 teaspoon of each: salt, pepper and extra virgin olive oil
Fresh basil (3-4 leaves)
Cook rice to package directions to make a classic risotto.
Grill salmon until cooked as desired.
Tomato Salsa: cube tomatoes and season with chopped onions, extra virgin olive oil, salt and pepper.
Place salmon over rice, top with the tomato salsa and add the fresh basil leaves.