Recipes: Oven Roasted Tomatoes; Basil Pesto Corn; Irish Sour

Summer brings a bounty of fresh vegetables. Sheri Gramer learns some recipes for tomatoes, corn, and herbs from a couple who have some delicious ways to use the fresh ingredients now, and how to prep it for freezing and use later on.

Post author By NPT Editorial
Post date August 31, 2023
No Comments on Recipes: Oven Roasted Tomatoes; Basil Pesto Corn; Irish Sour

Gardener Extras

Thyme simple syrup: Combine equal parts granulated sugar and water in small saucepan. Once the sugar water reaches a boil, remove from heat. Add fresh thyme sprigs. Let steep at least 15 minutes. Cool. Refrigerate.
Thyme simple syrup compliments gin, vodka, or bourbon in cocktails, and iced tea or lemonade.

Gardener Notes

Oven Roasted Tomatoes. Chop fresh oregano, thyme, parsley, basil, garlic and rosemary. Halve tomatoes and place on a backing sheet, skin side down. Sprinkle a combination of all the herbs on each tomato half. Drizzle with olive oil. Bake at 200 degrees for 2 hours. Peel skin off tomatoes. Use in a recipe now, or put in a freezer container and freeze for later use. Basil Pesto Corn: Cook ears of corn. For pesto combine 2 cups basil leaves, 2 garlic cloves, 3 TBSP toasted pine nuts, 1/2 cup olive oil. Process in food chopper. Can freeze pesto at this point. For serving now, add 1/2 cup grated cheese (Parmesan and/or Romano). Slather on corn. Serve. Irish Sour: Into a cocktail shaker: 2 oz. Jameson Irish whiskey; equivalent of 1 egg white of pasteurized packaged variety, 2 drops vanilla extract, 2 drops of Angostura (aromatic) bitters, 1 oz thyme syrup, 1 oz lemon juice. Place lid on cocktail shaker, shake for 30 seconds. Add ice cubes to shaker. Shake at least 30 more seconds. Serve in a cocktail glass. Garnish with a sprig of thyme.

Sheri Gramer

Sheri is a gardener, artist, designer, as well as owner of the specialty shop Yarrow Acres in Franklin, TN. What began as a hobby in Michigan became a ‘Main Street’ business for her in Middle Tennessee. Her passion for herbs and flowers is obvious when visiting fellow growers on Volunteer Gardener. “From growing to harvesting, there are endless ways to create, craft, cook and live with flowers and herbs.”