Photo by iStock/-lvinst-
Late summer succotash is full of the flavors of the garden, and especially delicious served on an heirloom tomato confit.
Ingredients
- 1 tomato
- 4 ears corn, taken off cob
- 1 Tropeo (Cipollini) onion, diced
- 2 cloves garlic, chopped
- 1 'Ronde de Nice' zucchini, diced
- 1 yellow crookneck squash, diced
- 1/2 an anaheim or jalapeño pepper with seeds (if you want spicy), diced
- 2 okra, diced
- Chopped cilantro (to taste)
- Mint, torn
- Salt and pepper
- 1-2 tablespoons butter
Directions
- For tomato:
- 1. Cut 2 tomatoes in half across (not through the stem) and deseed.
- 2. Lay seed side up in a casserole dish close together. Sprinkle sea salt, black pepper, and dress liberally with extra virgin olive oil and a few thyme sprigs.
- 3. Roast in an oven at 350 degrees Fahrenheit for about 20 minutes, until tender and not falling apart.
- For succotash:
- 1. Make a corn stock with corn cobs, cilantro stems, 1 quart water, 1 tablespoon honey, salt and pepper, to taste. Lightly sauté or blanch corn then set aside.
- 2. In a deep-sided pan, sweat onion, garlic and jalapeño, with salt and pepper. Add corn and enough stock to cover, cook slowly for about 10 minutes.
- 3. Add okra and squash, and cook until tender adding more stock if needed. This should be the consistency of a slightly thickened stew.
- 4. Add the cilantro, mint and some butter; finish cooking for a few minutes.
- 5. Place a half confit tomato in a bowl with the seasoned oil drizzled on top and some succotash. Serve.
- Also, you could add a smoked mushroom “oyster” or “hen of the wood” for a bacon flavor in this dish.
