By MANDA HUDAK For the Flathead Beacon
Sweet and tangy sauces made from tomatoes and corn
Summer is arriving gently this year with moderate temperatures and loving rain. As an Ohio native, summer for me is all about tomatoes and corn because we grow the best in the nation … ask any Ohioan! Many evenings in late summer, folks enjoy tomatoes and corn for dinner, prepared simply as possible, and that’s all – local sustainable dining at its finest. These two sauces are inspired by that tradition. Each is easy to prepare and designed to showcase the sweet and tangy flavors of summer. Both can be served hot or cold with a host of options: steamed veggies, grilled chicken, fish or shellfish, bread, hot or cold pasta, over ice cream (just kidding). As shown in the photo, you can serve a dollop of either sauce in a parfait glass and garnish with grilled prawns.
- 1/4 cup olive oil, extra virgin
- 3 garlic cloves, peeled and smashed
- 3 basil stems or small sprigs
- 12 oz. tomatoes, cherry (use only one color for nicest appearance)
- 2 tsp. butter, unsalted
- 1/2 tsp. salt
- 1/4 fresh lemon
Gently heat olive oil with smashed garlic and basil over medium heat to infuse flavors. Do not brown garlic at all. Strain oil and return to pan.
Increase heat to medium-high. Add tomatoes and stir to toss in oil. Cover and cook for 7-8 minutes until skins peel off tomatoes. Add cold butter and swirl pan to emulsify butter into tomato liquid.
Transfer hot tomatoes and natural cooking liquid into high-speed blender. Hold cover over blender but allow small vent to allow heat to escape. Blend thoroughly and finish with high speed.
Finish with fresh lemon juice to taste.
Sweet Corn Sauce
- 4 ears fresh white or yellow corn, shucked and cut off cob
- 2 Tbsp. oil, grapeseed
- 2 cups water
- Freshly ground pepper to taste
- 1 Tbsp. hot sauce
- 1/2 tsp. salt
- 2 Tbsp. butter, unsalted
- 1/4 fresh lime
Heat grapeseed oil over medium-high heat until oil flows easily. Add corn kernels and cook for 5 minutes. Season with salt, pepper and hot sauce. Add butter and melt.
Transfer hot corn and natural cooking liquid into high-speed blender. Hold cover over blender but allow small vent to allow heat to escape. Blend thoroughly and finish with high speed.
Finish with lime juice to taste.
- Sliced colorful grape tomatoes
- Seared corn kernels
- Fresh lemon and lime wedges