When softball-sized tomatoes are bursting on the vines and the last of the sweet yellow corn has been picked, you know that summer is coming to an end.

Here on the Jersey Shore, saying goodbye to the sun-drenched days of summer is never easy. It’s our reward for toughing it out through snowy winters and rainy springs, and we yearn for the good times of summer all year long.

Savor summer with this zesty roasted corn salsa. Perfect for those over-ripe tomatoes and leftover ears of grilled corn. It freezes well so you can enjoy a sweet taste of summer on a cold winter night.  

Ingredients

5 large ripe tomatoes, quartered (Beefsteak or Jersey Tomatoes)

1 large Vidalia onion, diced

4 Poblano peppers

3 ears of fresh corn (or leftover grilled corn)

½ cup olive oil

4 toes of garlic, crushed

½ cup of fresh cilantro, finely chopped

1 tsp salt

Fire up your grill to about 400-450 degrees. While the grill is heating, husk the corn and brush with olive oil and sprinkle with salt; quarter tomatoes, place in cast iron pan or pan that can go directly on the grill, sprinkle with the salt, add the garlic, onions and olive oil. When the grill is ready, roast the tomato and onion mixture for 15-20 minutes or until the skins fall off and the tomatoes are soft. While the tomatoes are roasting, turn the ears of corn until they are nicely roasted and roast the poblanos until the skins blister. Remove from the grill. Slice the corn off the cobs. Remove the stem, seeds and skin from the poblanos and dice. Toss all of the roasted ingredients in a large blow. Mix well; add cilantro and salt to taste.

Enjoy warm or cold. Great with crunchy tortilla chips, warm tortillas (add a little Monterrey Jack cheese for extra yumminess) or over fish, chicken and beef. You can also freeze in mason jars.   

What to do with ripe tomatoes and leftover corn? Fire up the grill and roast up Summer’s End Salsa.