Roasted Tomato Succotash

Roasted Tomato Succotash

Serves 6

  • 8 ounces canola oil
  • 2 ears of corn
  • 1 pint of cherry tomatoes (orange)
  • 1 red onion
  • 1 small yellow zucchini
  • 1 small green zucchini
  • 1 red bell pepper
  • 3 tablespoons of fresh flat leaf parsley
  • 3 tablespoons of basil plus 1 bunch of basil
  • 1 1/2 ounces salt
  • Pepper to taste


  1. Shuck corns off stalks and carefully remove corn kernels from ear with sharp knife.
  2. Set aside.
  3. Reserve ears to make soup or stock at a later date.
  4. Cut cherry tomatoes in half and clean out pulp and seeds.
  5. Set aside keeping separate from the corn.
  6. Dice the red onion, yellow zucchini, green zucchini, red bell pepper Add to corn kernels.
  7. Heat sautŽ pan over medium high heat with 4 ounces of canola oil wait for oil to begin to smoke.
  8. Add all vegetables except for tomatoes. SautŽ until corn and onions have developed color, flipping constantly.
  9. Add tomatoes and sautŽ for 3 minutes longer.
  10. Season with salt and pepper.


  1. Bring pot of water to boil with 1 ounce of salt and blanch basil leaves until bright green in color.
  2. About 15- 30 seconds.
  3. Remove basil leaves from boiling water and shock basil leaves in cold water and drain excess water from leaves.
  4. In blender, add 4 ounces of canola oil, 2 teaspoons of salt and blanched basil leaves.
  5. Turn on blender and puree until green in color.
  6. Leave oil to sit for 1 hour in refrigerator, then strain.
  7. Use to garnish succotash. Oil will keep for 1 month refrigerated in an airtight container.