CARAMELIZED CHERRY TOMATO SAUCE
(care of Brett Grohsgal, Even' Star Organic Farm, Lexington Park, MD)
Ingredients:
3 pints whole cherry tomatoes and/or cubed bigger heirloom tomatoes
½ teaspoon Kosher or sea salt
½ teaspoon black pepper
1 tablespoon minced garlic
2 tablespoon minced onion
½ to 1 teaspoon fresh orange zest
2 tablespoons brown sugar
fresh herbs
Directions:
Mix the above. Then attentively broil, not bake, in an oven until the skins of the top tomatoes have just blackened. Remove from broiler, and stir in half of the above chopped herbs, or fresh herbs of your choice (not dill). Add 1 tablespoon balsamic vinegar, and taste for any further need for salt or pepper.
This recipe is one I treasure and retain from the days in the early ‘90’s when I was the chef at Restaurant Nora in the District. We got our heirloom tomatoes and cherry tomatoes from a great journalist, organic farmer, and mentor, Ward Sinclair, and our much-beloved Gold Turtle Egg heirloom tomato was originally given to us by Ward.
The sauce is outstanding served atop otherwise mundane chicken, fish, shrimp, or vegetarian rice dishes. It freezes well, but taste after thawing for additional herb, vinegar, or salt needs.
SAUTEED SUMMER SQUASH WITH TOMATO AND CORN
(Care of Julia Shanks of Interactive Cuisine, Boston, MA)
Ingredients:
2 medium fresh summer squash, coarsely sliced
1 medium vine-ripened tomato
1 small onion
2 cloves garlic
1 ear corn
1 1/2 tablespoons olive oil or butter
1 tbs. fresh genoa basil
salt, pepper and lemon juice to taste
Directions:
Cut summer squash into 1/2-inch-thick slices. Chop tomato. Dice onion, chop garlic and cut corn from cob. In a heavy skillet heat 1 tablespoon oil over moderately high heat until hot but not smoking and sauté summer squash with salt to taste, stirring occasionally, until browned, about 3 minutes.
With a slotted spoon transfer summer squash to a bowl.
Add remaining tablespoon oil to skillet and add corn, onion and garlic.
Sauté over high heat until it begins to brown, about 2 minutes. Stir and continue cooking for 2 minutes more until onions and garlic are soft. Stir in summer squash, tomato and basil and simmer, stirring occasionally, 2 minutes, until everything is heated through.
Season with salt, pepper and lemon juice to taste.