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Heirloom Tomatoes With Thai Basil And Supersweet Corn Recipe

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0 votes | 1145 views
Servings: 1

Ingredients

  • 2 x Heads garlic
  • 4 c. Extra virgin extra virgin olive oil
  • 4 lrg Heirloom beefsteak tomatoes
  • 1 bn Thai basil Salt and pepper
  • 3 x Ears supersweet corn Sugar, (optional)
  • 5 bn Thai basil Salt and pepper to taste

Directions

  1. Peel garlic and place in cool water. Bring to a boil and drain. Add in the blanched garlic to extra virgin olive oil simmer till garlic is mushy, being careful not to brown garlic. Let come to room temperature.
  2. Roast tomatoes over an open flame till their skins are blistered. Peel each tomato and slice horizontally into 5 slices, each approximately 3/4-inch thick. Submerge in garlic flavored oil with 1 bunch of Thai basil.
  3. Salt and pepper to taste. Allow the tomatoes to marinate at room temperature for at least one hour. Remove tomatoes and reserve marinade.
  4. THAI BASIL-CORN SYRUP:Husk corn and cut ears in half. Grate on a box grater to strip away all kernels, reserving cobs. Place grated corn and cobs in a saucepan and add in water to cover. Taste at this point, and sweeten with a bit of sugar if you like. Bring to a boil, reduce heat and bring to a simmer for 10 min and strain through a fine mesh sieve. Add in salt and pepper to taste.
  5. Set aside 8 sprigs of Thai basil. Chop all but the reserved basil.
  6. To serve, arrange tomato slices attractively on the center of a plate. Mix some of the marinade with some of the Thai Basil-Corn Syrup to your taste, and garnish this sauce with the minced Thai basil. Spoon sauce over the tomatoes. Garnish each plate with 2 sprigs of Thai basil, and sprinkle with salt and pepper.
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