Talley Farms Fresh Harvest


Salsa, Corn and Roasted Tomato

From Chez Panisse Vegetables


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 degrees F.  Peel and seed the tomato, and cut into ½ 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. 
One of our Partners