Outdoor Entertaining: A Toast to the Jersey Tomato
There really is nothing like a Jersey tomato, and August is certainly garden tomato time here on the island. After a couple months of tending and waiting, the bounty this year is impressive, so I think a fun happy hour that puts tomatoes front and center is in order.
Before we get started, let’s talk about growing your own tomatoes. If you’re a novice gardener, tomato growing is a great place to start because your chances for success are optimal, and you can feel like a pro with minimal effort. Pick up a seedling and plant it in a sunny spot. Tomatoes are easygoing; give them water, a stake for support, and they’ll thrive. Plant basil nearby to keep pests at bay and have a handy ingredient for your recipes. The reward is that first bite of a tomato you grew yourself. It’s pure magic.
Whether you’ve grown your own or selected the best from the farm market, the result will be excellent. So let’s set the stage. Think fairy lights, a summer-inspired tablecloth, and a playlist full of upbeat tunes. Lean into the tomato theme with centerpieces made from canned tomato tins. Clean out empty 28-ounce tomato cans – use a good brand like Cento with a pretty label – fill with water, and arrange fresh flowers like zinnias, hydrangeas, or daisies for a vibrant, garden-inspired touch. Add a few basil sprigs or a small tomato vine for some extra garden charm. Scatter these tins across your table or cluster them for a fun, rustic centerpiece that ties the whole vibe together.
What shall we serve? A few delicious tomato-inspired dishes and one from tomato’s best friend – basil – are just what we need for a delightful summer gathering. The menu begins with a zesty Tipsy Tomato Cocktail. This drink is a fun spin on a Bloody Mary. It’s bright, tangy, and perfect for sipping at sunset. Fresh tomato juice brings a bright, garden-fresh flavor that store-bought can’t. It’s like summer in a glass.
Next, assemble a classic Caprese tomato-mozzarella salad. This salad is simple, beautiful, and always a hit. The combo of juicy tomatoes, creamy mozzarella, and peppery basil is pure perfection. It’s effortless but looks impressive. Use the ripest tomatoes for the best flavor.
Crowd-pleasing bruschetta is up next. Bruschetta is the ultimate party bite – crisp, garlicky, and topped with tomatoes that taste like sunshine. The crunchy bread and juicy tomatoes are a match made in heaven. Add a dollop of pesto (next) for extra flair.
Add a vibrant basil pesto to tie it all together. This basil pesto is your happy-hour secret weapon – spread it on bruschetta, drizzle it over the Caprese, or serve it as a dip. It’s fresh and full of flavor and makes the tomatoes pop.
Serve the Tipsy Tomato Cocktail in chilled mason jars, the Caprese salad on a pretty platter with cocktail picks, the bruschetta on a wooden board, and the pesto in a colorful bowl with a small spoon for dolloping. Set up a “tomato bar” where guests can customize their bruschetta with pesto, olives, prosciutto, or a sprinkle of feta. It’s fun, photo-worthy, and keeps everyone mingling.
As the sun dips low, keep the good times rolling with a toast to the tomato and continue the celebration of summer’s best flavors, great friends, and the joy of simple, delicious moments. So, string up some lights, crank up the tunes, and let’s make this happy hour a tomato-filled delight.
The Tipsy Tomato Cocktail
Ingredients (serves 4):
2 cups fresh tomato juice (blend 4-5 ripe tomatoes, strain through a sieve)
1 cup vodka (or sparkling water for a non-alcoholic version)
2 tablespoons fresh lemon juice
1 teaspoon Worcestershire sauce
1 teaspoon hot sauce (adjust to your taste)
½ teaspoon celery salt
Ice cubes
Garnish: cherry tomatoes, basil leaves, or a celery stick
Instructions:
In a pitcher, mix tomato juice, vodka, lemon juice, Worcestershire, hot sauce, and celery salt. Stir well. Fill four chilled glasses with ice, pour the cocktail, and garnish with a skewer of cherry tomatoes and a basil sprig. Mason jars add a rustic charm.
Tomato-Mozzarella Salad: The Caprese Classic
Ingredients (serves 4-6):
4 large heirloom tomatoes, sliced into ¼-inch rounds
1 pound fresh mozzarella, sliced
½ cup fresh basil leaves
3 tablespoons
extra-virgin olive oil
2 tablespoons balsamic glaze (store-bought or reduce balsamic vinegar)
Sea salt and cracked black pepper to taste
Instructions:
Layer tomato and mozzarella slices on a platter, creating a colorful pattern. Tuck basil leaves between slices for a touch of green. Drizzle with olive oil and balsamic glaze. Sprinkle with salt and pepper. Serve with cocktail picks for easy nibbling or crusty bread to soak up the juices.
BRUSCHETTA
Ingredients (serves 6-8):
1 baguette, sliced into half-inch pieces
4 cups diced tomatoes (mix cherry and heirloom for color)
¼ cup fresh basil, chopped
2 cloves garlic, minced (plus 1 whole clove for rubbing)
3 tablespoons
extra-virgin olive oil,
plus extra for brushing
1 tablespoon balsamic vinegar
Salt and pepper to taste
Instructions:
Preheat your grill or oven to 400 degrees. Brush baguette slices with olive oil and grill or bake until golden, about 2-3 minutes per side. Rub one side of each toast with the whole garlic clove. In a bowl, mix diced tomatoes, minced garlic, basil, olive oil, balsamic, salt, and pepper. Let it sit for 10 minutes to meld flavors. Spoon the tomato mix onto toasts just before serving to keep them crisp.
BASIL PESTO
Ingredients (makes about 1 cup):
2 cups fresh basil leaves, packed (homegrown for extra pride)
½ cup grated Parmesan cheese
½ cup extra-virgin olive oil
1/3 cup pine nuts (or walnuts)
2 garlic cloves, minced
1 tablespoon lemon juice
Salt and pepper to taste
Instructions:
In a food processor, pulse basil, pine nuts, garlic, and Parmesan until finely chopped. Slowly drizzle in olive oil while blending until smooth and creamy. Add lemon juice, salt, and pepper. Pulse to combine. Taste and adjust. Add more salt for depth. Serve in a small bowl with a spoon for spreading, or store in the fridge for up to a week (freeze extras in ice cube trays).
