Heirloom Tomatoes With Thai Basil and Supersweet Corn Dressing

Ingredients

2 Heads garlic
4 larges Heirloom beefsteak tomatoes
3 Ears supersweet corn
Sugar, (optional)
6 bunches Thai basil
Salt and pepper to taste

Preparation

1
Peel garlic and place in cold water. Bring to a boil and drain. Add the blanched garlic to olive oil simmer until garlic is mushy, being careful not to brown garlic. Let come to room temperature.
2
Roast tomatoes over an open flame until 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 DRESSING: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 water to cover. Taste at this point, and sweeten with a bit of sugar if desired. Bring to a boil, reduce heat and bring to a simmer for 10 minutes and strain through a fine mesh sieve. Add salt and pepper to taste.
5
Set aside 3 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 Dressing to your taste, and garnish this sauce with the chopped Thai basil. Spoon sauce over the tomatoes. Garnish each plate with 2 sprigs of Thai basil, and sprinkle with salt and pepper.

Tools

 



Yield:

4.0 servings

Added:

December 10, 2010

Creator:

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