Heirloom Tomatoes With Thai Basil and Supersweet Corn Dressing
Total Steps
6
Ingredients
8
Tools Needed
4
Ingredients
- 0 <a href="/food/2BQXPL4R/salt">Salt</a> and <a href="/food/SWV3CGDQ/pepper">pepper</a> to taste
- 6 bunches <a href="/food/NFRW36XD/thai-basil"> Thai basil</a>
- 0 <a href="/food/6H6G87VP/sugar">Sugar</a>, (optional)
- 3 Ears supersweet <a href="/food/CFKQ8VVZ/corn">corn</a>
- 0 <a href="/food/2BQXPL4R/salt">Salt</a> and <a href="/food/SWV3CGDQ/pepper">pepper</a>
- 4 large Heirloom beefsteak <a href="/food/8X4J45TL/tomatoes">tomatoes</a>
- 4 cups <a href="/food/RDCCKVJD/extra-virgin-olive-oil">Extra virgin olive oil</a>
- 2 Heads <a href="/food/FQRPFPP6/garlic">garlic</a>
Instructions
Step 1
<a href="/technique/RSDQ7YW8/peel">Peel</a> garlic and place in cold water. Bring to a <a href="/technique/W7VKDJHH/boil">boil</a> and drain. Add the <a href="/technique/ZMSYZJGT/blanched">blanched</a> garlic to olive oil <a href="/technique/GFSF4J5F/simmer">simmer</a> until garlic is mushy, being careful not to <a href="/technique/D434P8MH/brown">brown</a> garlic. Let come to room temperature.
Step 2
<a href="/technique/P5CFVDV7/roast">Roast</a> tomatoes over an open <a href="/technique/3J4YNDT6/flame">flame</a> until their <a href="/technique/8YHHJCST/skin">skins</a> are blistered. <a href="/technique/RSDQ7YW8/peel">Peel</a> each tomato and <a href="/technique/3JDX2Q84/slice">slice</a> horizontally into 5 <a href="/technique/3JDX2Q84/slice">slices</a>, each approximately 3/4-inch thick. Submerge in garlic <a href="/technique/PMQVQDJ8/flavored">flavored</a> oil with 1 bunch of Thai basil.
Step 3
<a href="/technique/DPSVTKVY/salt">Salt</a> and pepper to <a href="/technique/WDCS6JL5/taste">taste.</a> Allow the tomatoes to <a href="/technique/Z7DWVT8G/marinate">marinate</a> at room temperature for at least one hour. Remove tomatoes and reserve marinade.
Step 4
THAI BASIL-CORN DRESSING:Husk corn and <a href="/technique/XZBDDD5G/cut">cut</a> 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. <a href="/technique/WDCS6JL5/taste">Taste</a> at this point, and <a href="/technique/5BP3F4HZ/sweeten">sweeten</a> with a bit of sugar if desired. Bring to a <a href="/technique/W7VKDJHH/boil">boil</a>, <a href="/technique/HNS4RD8W/reduce">reduce</a> <a href="/technique/XZFHRHHF/heat">heat</a> and bring to a <a href="/technique/GFSF4J5F/simmer">simmer</a> for 10 minutes and <a href="/technique/KXN5X3J8/strain">strain</a> through a fine mesh sieve. Add <a href="/technique/DPSVTKVY/salt">salt</a> and pepper to <a href="/technique/WDCS6JL5/taste">taste</a>.
Step 5
Set aside 3 sprigs of Thai basil. <a href="/technique/6L7QNTJV/chop">Chop</a> all but the reserved basil.
Step 6
To <a href="/technique/Y6MVNCHX/serve">serve</a>, arrange tomato <a href="/technique/3JDX2Q84/slice">slices</a> attractively on the center of a <a href="/technique/ZJ3WDM5Q/plate">plate.</a> <a href="/technique/7S3QCKWK/mix">Mix</a> some of the marinade with some of the Thai Basil-Corn <a href="/technique/7CGY8RP7/dressing">Dressing</a> to your <a href="/technique/WDCS6JL5/taste">taste</a>, and <a href="/technique/HZXPVMNR/garnish">garnish</a> this sauce with the chopped Thai basil. <a href="/technique/NX588QBK/spoon">Spoon</a> sauce over the tomatoes. <a href="/technique/HZXPVMNR/garnish">Garnish</a> each <a href="/technique/ZJ3WDM5Q/plate">plate</a> with 2 sprigs of Thai basil, and sprinkle with <a href="/technique/DPSVTKVY/salt">salt</a> and pepper.