I live on tomatoes in the Summer, and wish I could grow them year round. These beauties, a Cherry Gold variety, are the best cherry tomatoes in my opinion. They are very sweet, not acidic at all, and they grow beautifully and plentifully. Two years ago the first plant I grew took over and started growing on everything, including an oak plant nearby, very prolific indeed. It was also the last plant standing after it got too cold for the other tomato plants to survive the Fall, very hardy.
This salad is very simple, you can put it together in 15 minutes and is very refreshing. It would work as a pasta sauce, slightly sauteed with some garlic. You can use any cherry tomatoes, but I love the contrast of the orange, the yellow, and the purple of the basil leaves.
Tomato Corn Salad
1 pint cherry tomatoes, sliced
1 ear of corn
EVOO
Balsamic vinegar
Salt
Basil, chopped
Cut the kernels off the cobb, and boil for two minutes. Cool the corn in ice water, then toss with the rest of the ingredients.
