Corn and Roasted Tomato Salsa


  • 1 large ripe tomato
  • 1 spring thyme
  • 2 sage leaves
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh corn kernels
  • Salt and pepper


  • Preheat oven to 375°F. Peel and seed the tomato, and cut into 1/2 inch dice. In a small baking dish, toss the tomato with the thyme and sage and 1 tablespoon of the olive oil. Put the dish in the oven and roast for 20 minutes, stirring occasionally. Remove from the oven, allow to cool, and remove the thyme spring and sage leaves. Toss together with the remaining tablespoon of olive oil and the corn, and season to taste. Serve as a garnish for corn soup, with corn chips, or with grilled fish.

Source: Chez Panisse Vegetables