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.
• 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
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.
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.