I travel just enough to get some airline miles but usually I don’t hit that sweet spot where you can turn them in for airline tickets. Instead I have magazines. Lots of magazines – most of them food related (imagine that). At this time of year, food magazines are always filled with recipes using the bounty of summer gardens. And just in time too! I’ve harvested all my basil (10 jars of pesto) and the tomatoes have just started to turn. The first handful of grape tomatoes didn’t make it into the house but the two Romas went into a pasta and green bean salad yesterday. I’m guessing in about a week or so, I’ll be overloaded with tomatoes and trying as many of this month’s magazine recipes as possible. I think this one will be first:
Tomato Salad w/ Charred Corn & Peppers
4 ears of corn, shucked
1 c. roasted red peppers (save liquid)
2 T. olive oil
2 T plus 2 tsp. wine vinegar
1 ¼ tsp Aleppo pepper
½ tsp chopped oregano
2 ¼ lbs. tomatoes
½ tsp salt
½ c. queso fresco
- Grill the corn on medium heat until nicely charred, 8-12 minutes
- Cut the kernals off the cobs and combine with red peppers, 2 tsp of the pepper liquid, oil, 2 T vinegar, 1 tsp Aleppo pepper and the oregano.
- Slice the tomatoes, tossing with the remaining salt and tsp vinegar. Arrange on a plate and cover with the corn mixture, queso fresco and the remaining ¼ tsp Aleppo pepper.
Note: If you don’t have Aleppo pepper you can make a good substitute using 4 parts paprika and 1 part cayenne.
What would you like to do with an overload of tomatoes this year?