Growing up in New Jersey, you are proud of your tomatoes. In my recent quest to grow my own tomatoes (Celebrity, Big Boy, Better Boy and Cherokee Purple), I have learned much about the 7500 different varieties of tomatoes and why the New Jersey tomato receives such notoriety across the country for best flavor, tenderness and juiciness.  The history and lore of the Jersey tomato developed not because of the unique weather or soil conditions in the state but it had everything to do with the competitive landscape in the farming industry.   New Jersey did not have the land or resources to compete with the large commercial growers in Florida, California and New Mexico that dominated the commercial farming market beginning in the 50s.  A tomato’s flavor, tenderness and juiciness have to due with variety, growing care and how long they remain on the vine to ripen.

New Jersey got lucky. Jersey farmers never concerned themselves with picking green, tasteless tomatoes that would have to withstand transport and storage so they focused on cultivating stake grown varieties which protect a tomato from soil borne diseases.  The tomatoes were picked when soft and vine ripened for immediate sale to the local markets and farm stands for the enjoyment of all of us living in the Garden State.  Jersey tomatoes are tastier and the “slow food” tomatoes are not treated with chemicals such as ethylene that give a green tomato a red glow.  You get the real deal!