Local Cherry Tomato and Corn Sauce

Quick and easy way to incorporate the fresh produce into your daily diet. This recipe is from Liz Barbour of the Creative Feast.

Serves 6

INGREDIENTS

• 1 pound pasta, cooked
• 3 tablespoons olive oil
• 6 cloves of garlic, slivered
• 2 pints cherry tomatoes (mixed     colors) cut in half lengthwise
• 1 cup water
• 1⁄8 teaspoon of crushed red pepper
• 4 ears of freshly picked corn, with     the corn cut off the cob
• 6 fresh basil leaves, sliced in strips
• Kosher salt and pepper

DIRECTIONS

1. In a large saute pan, heat the oil and the slivered garlic over low heat. Cook until the garlic softens and browns lightly, about 5 minutes.
2. Add the cherry tomatoes, water and crushed red pepper. Raise the heat to medium and saute gently until the tomatoes begin to soften and break down, about 5-8 minutes.
3. Add the corn kernels to the tomato sauce and cook for an additional 3 minutes. Add more water to the sauce to add moisture if needed.
4. Finish with basil, salt and pepper.
5. Serve over pasta, with chicken or fish, or as a topping for bruschetta.

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