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Ricotta & Herb Stuffed Tomatoes

Tomato Salad with Basil Anchovy Dressing

Tomato Risotto

This salad is fast, easy, and very fresh. The tomatoes release juice as they marinate, so it becomes quite liquidy and great for dipping bread.

2 medium to large heirloom tomatoes (mix together different colors if possible)
1 ear of corn, shucked
2 tablespoons of thinly sliced shallot
About 4-5 sage leaves, 4-5 leaves of basil, a few mint leaves, and half the needles from a sprig of rosemary.
A handful of cape gooseberries (optional), husked
½ teaspoon lemon zest
1 tablespoon lemon juice
1 tablespoon white wine vinegar
2 tablespoons olive oil
Sea salt

Remove the hard tip of the tomatoes, where it hangs from on the vine, with a paring knife.
Slice the tomato in half vertically, then slice each half in half vertically again. Now slice the tomatoes horizontally in very thin pieces. Transfer to a bowl and season with salt.
Lay the corn cob flat across your cutting board, and slice off the kernels. Add to the bowl with the tomatoes.
Finely chop the herbs, and toss into the bowl along with the thinly sliced shallot.
Halve and/or quarter the cape gooseberries, if using, and add to the mix as well.
Whisk together the lemon zest, lemon juice, white wine vinegar, a pinch of salt, and olive oil. Taste for seasoning and acid/oil balance and adjust if necessary. Pour over the salad and toss well.
Serves 4 as side dish.