My mother seems to be the only home gardener on this side of the Rocky Mountains who can produce tomatoes this summer. Our weather has been mild all summer, and the average person doesn’t have time to lovingly coax their plants into producing hundreds of pounds – yes, at least a hundred pounds! – of tomatoes. Long live mom!
And long live tomato recipes. Because mom only likes to grow tomatoes to prove that she can and not because she has any great plans for how to use the fruit, I inherit much of her bounty. Currently my meal list for the week says, “chicken pot pie, bbq, anything with tomatoes.” I’m desperate, folks. Fruit flies are taking over my house and I’ve cooked my three favorite heavy-tomato-use recipes (tomato soup, pasta, and more pasta) so many times this summer that even they don’t look that appetizing to me anymore. (Don’t quote me on that come February when the nearest tomato is 6 months away and I’m dying for something – anything! – with a fresh homegrown tomato in it.)
I found this recipe in a cook book a couple years ago and photocopied it for later use. This summer was the first time we tested it and Brant ate it up. Literally – he ate the entire platter, by himself, moaning over and over again that this was so good. Can’t argue with a guy who has dressing oozing out of his mouth, can you?
tomato salad with corn and basil
3 tbsp extra virgin olive oil
1 tbsp white wine vinegar
1/2 shallot, minced (or to taste)
sea salt and pepper
1 pound mixed tomatoes, preferably heirloom
1/2 cup corn kernels
1 dozen fresh basil leaves, cut or torn into small pieces
In a small bowl, whisk together the oil, vinegar, and shallot. Season highly with salt and pepper. Set aside for 15 minutes for flavors to blend.
Core the larger tomatoes and slice. Halve any cherry tomatoes. Arrange the tomatoes attractively on a platter and sprinkle corn kernels over the top. Drizzle dressing over the tomato and corn mixture and then scatter basil leaves over all.