Late Summer Succotash and Confit Heirloom Tomato Recipe

Suffering Succotash! Check out this summertime succotash recipes with heirloom tomato slices.



Fall 2014

  • Late summer succotash is full of the flavors of the garden, and especially delicious served on an heirloom tomato confit.
    Photo by iStock/-lvinst-

Any large slicing tomato will work well. A few great pink ones are Brandywine (Sudduth Strain), 'Henderson’s Pink Ponderosa' or 'Winsall.' An heirloom sweet corn such as 'Golden Bantam' or 'Black Mexican' is excellent for that real “corny” taste. 

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

Instructions:

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.


Subscribe today

Heirloom GardenerCultivate your love of historic plant varieties and traditional recipes with a subscription to Heirloom Gardener magazine today!

Don’t miss a single issue of Heirloom Gardener. Published by the editors of MOTHER EARTH NEWS, Heirloom Gardener provides decades of organic gardening experience from the most trusted voices in the field. Subscribe today and save as much as 38% off the newsstand price! Get one year (4 issues) for only $24.95!




Facebook Pinterest Instagram YouTube