quote:

Originally posted by NancyPeter

As New Jersey tomatoes are still available, does anyone else have any interesting ideas about cooking them[?]

Just found this very old thread…I went out and looked at my own Jersey tomatoes and our Ramapos are giant sized,but green…likewise our Romas. Romas are slated for homemade Italian "gravy" and the ramapo will make a great BLT….and I like the post about pizza …I’d use the romas for that…thicker flesh holds up under baking.
Any other great recipes for tomatoes??????Anyone in NJ have red one’s yet???
By the way, I know this was posted originally in the pizza forum, but it’s so old a post from 2003,I just posted my answer where it was.