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Ingredientes
- 2 x Heads garlic
- 4 c. Extra virgin extra virgin olive oil
- 4 lrg Heirloom beefsteak tomatoes
- 1 bn Thai basil Salt and pepper
- 3 x Ears supersweet corn Sugar, (optional)
- 5 bn Thai basil Salt and pepper to taste
Direcciones
- Peel garlic and place in cool water. Bring to a boil and drain. Add in the blanched garlic to extra virgin olive oil simmer till garlic is mushy, being careful not to brown garlic. Let come to room temperature.
- Roast tomatoes over an open flame till their skins are blistered. Peel each tomato and slice horizontally into 5 slices, each approximately 3/4-inch thick. Submerge in garlic flavored oil with 1 bunch of Thai basil.
- Salt and pepper to taste. Allow the tomatoes to marinate at room temperature for at least one hour. Remove tomatoes and reserve marinade.
- THAI BASIL-CORN SYRUP:Husk corn and cut ears in half. Grate on a box grater to strip away all kernels, reserving cobs. Place grated corn and cobs in a saucepan and add in water to cover. Taste at this point, and sweeten with a bit of sugar if you like. Bring to a boil, reduce heat and bring to a simmer for 10 min and strain through a fine mesh sieve. Add in salt and pepper to taste.
- Set aside 8 sprigs of Thai basil. Chop all but the reserved basil.
- To serve, arrange tomato slices attractively on the center of a plate. Mix some of the marinade with some of the Thai Basil-Corn Syrup to your taste, and garnish this sauce with the minced Thai basil. Spoon sauce over the tomatoes. Garnish each plate with 2 sprigs of Thai basil, and sprinkle with salt and pepper.
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